1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute. Bring a large pot of water to a boil. Add the Swiss chard and blanch until tender, about 3 minutes. Drain and squeeze on towels to remove excess liquid. Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions. Place a layer of Swiss chard on top, followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil. Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes. Remove from the oven and let sit for 10 minutes before serving. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 1230,"Sweet and Savory Bread Pudding 2 tablespoons butter, plus extra for greasing the pan 1 pound butternut squash, peeled, and cut into 3/4-inch pieces 4 parsnips, peeled, and cut into 3/4-inch pieces Kosher salt for seasoning Freshly ground black pepper for seasoning 1 (1 pound) loaf brioche, challah, or sourdough bread, cut or torn into 1-inch pieces 3 cups heavy cream 8 eggs, beaten 3/4 cup brandy 1/4 cup vegetable oil 3 tablespoons brown sugar 2 tablespoons cinnamon 1 tablespoon fresh thyme leaves, chopped Instructions: Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside. In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool. Add the bread to a large bowl. In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1231,"Fruit Lassi 1 ripe mango, banana, or papaya peeled and pureed Honey to taste (1 to 2 teaspoonfuls) 1/4 teaspoon saffron threads steeped in 2 teaspoons hot water 1 cup ice water Lemon juice to taste - 2 to 3 tablespoons 1 cup plain yogurt Instructions: In a blender, puree the mango or other fruit with other ingredients; chill for 2 hours before serving and stir before serving. ","[Riesling, Moscato, Vinho Verde]" 1232,"Lemon Knots 12 cups all-purpose flour, plus more for dusting 2 cups granulated sugar 12 teaspoons baking powder 12 tablespoons all-vegetable shortening, such as Crisco 1/2 cup 2-percent milk 2 teaspoons lemon extract 12 eggs 2 drops cinnamon oil 2 cups powdered sugar 1/4 cup milk or water Instructions: For the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour. Add the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch. Preheat the oven to 375 degrees F. Dust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes. For the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1233,"Roasted Tomato and Goat Cheese Salad 2 large Beefsteak tomatoes (about 12 ounces each) 1 tablespoon olive oil 1 12-ounce log Montrachet goat cheese 1/2 cup all purpose unbleached flour 2 eggs, beaten 1/2 cup bread crumbs combined with 2 tablespoons each chopped fresh thyme, sage, oregano and basil leaves Salt and freshly ground pepper to taste 2 cups mixed salad greens 1/2 cup extra virgin olive oil 3 tablespoons balsamic vinegar Instructions: Preheat the oven to 300 degrees. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in the 300 degree oven for 20 minutes or until the skins slip off easily. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with olive oil. Return the tomatoes to the oven to roast for an additional hour or until they take on a brilliant, burnished color.
Meanwhile, slice the Montrachet log into 12 equal-size disks. Dredge each disk of goat cheese with flour then egg then seasoned bread crumbs. Heat a saute pan with 2 tablespoons of olive oil and quickly cook the cheese on both sides. When all the cheese has been cooked in this manner, divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
Combine the remaining olive oil with the balsamic vinegar, toss the salad greens with the vinaigrette and place some salad alongside each serving of tomatoes and cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1234,"Lingue di Gatto: Cat Got Your Tongue Cookie 7 tablespoons (3 1/2 ounces/100 g) unsalted butter 1 tablespoon/14 g vanilla powder 7 tablespoons/100 g icing sugar (confectioners' sugar) 4 egg whites 1 whole egg 3 1/2 ounces/100 g flour Instructions: Preheat the oven to about 350 degrees F. In a mixing bowl, add the butter, vanilla powder, and icing sugar. Whip the mixture to a creamy and fluffy consistency. Slowly add the egg whites and the whole egg to the mixture and continue mixing until fully combined. Then slowly add the flour and mix well until fluffy and uniform in texture. Place the mixture into a piping bag and squeeze out approximately 2 1/2-inch/6 cm long strips (about 2 1/2-inch/6 cm apart) onto a greased baking sheet. Strips will flatten and expand in the oven into the shape of a 'cat's tongue'. Bake for approximately 6 minutes, or until golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1235,"Steak and Egg Sandwich with Creamed Spinach and Onion Rings Kosher salt 2 pounds baby spinach
1/2 cup (1 stick) unsalted butter
1/2 cup diced Spanish onion 2 tablespoons minced garlic 1/2 cup all-purpose flour
2 cups milk
1 cup heavy cream
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 large Spanish onions, cut into 1/2- thick inch rings, separated 1 cup all-purpose flour
2 teaspoons Old Bay seasoning
1 1/2 teaspoons baking powder
1 cup club soda
Vegetable oil, for deep frying
Kosher salt
1 pound skirt steak, cut into 4 portions 1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
4 Kaiser rolls, split, buttered, and lightly toasted on a griddle 4 large eggs, fried Instructions: For the creamed spinach: Put some ice and cold water in a bowl. Bring a pot of salted water up to a boil. Add the spinach, cook it for 2 minutes, and then transfer it to the ice water to stop the cooking. Drain the spinach in a colander, and then squeeze it with your hands until all the excess liquid has been removed. In a medium saucepan, melt the butter over medium-low heat. Add the onion, garlic and 1/4 teaspoon salt and sweat the vegetables, stirring frequently, until they are soft but have taken on no color, about 6 minutes. Add the flour and stir to create a roux. Cook, stirring continuously to make sure it doesn't burn, for 3 minutes. Whisk in the milk and cook until the flour is completely dissolved and there are no lumps. Turn down the heat to maintain a low simmer and cook for 3 minutes. Whisk in the cream, return the mixture to a simmer, and fold in the spinach. Stir in the nutmeg, cayenne and 2 teaspoons salt. Cook for 2 more minutes and season with additional salt. Keep warm. For the onion rings: Heat about 3 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Whisk the flour, Old Bay and baking powder in a medium bowl. Slowly stir in the club soda until smooth. Working in batches, dip each onion ring in batter to evenly coat. Fry the onion rings until golden brown and crispy, about 2 minutes. Drain the rings on paper towels and immediately season with salt. For the steak: Put a large pan over high heat. Allow the pan to get very hot, almost smoking. Pat the steak dry with paper towels. Sprinkle the meat on both sides with the salt and pepper. Add some oil to the hot pan and carefully add the steak. To ensure a good sear, do not move steak in the pan. Cook for 4 minutes, flip, and cook for another 4 minutes for medium-rare. Let the steak rest for 3 minutes before slicing. For the sandwiches: Add 1/4 cup of warm creamed spinach to the bottom halves of the Kaiser rolls. Slice each portion of steak in half, or desired-size pieces, and put them on top of the creamed spinach. Add a fried egg to each sandwich and top with Kaiser roll tops. Serve with onion rings. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 1236,"Southern Fried Fish 1/3 cup rice flour 1 1/2 teaspoons Creole seasoning
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 cup yellow cornmeal
1 1/2 cups vegetable oil or peanut oil
4 fish fillets, such as whiting or flounder, 6 to 8 ounces each
Hot sauce, to taste Instructions: In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper. Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1237,"Garlic and Celery Root Mashed Spuds 4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces 1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces 4 cloves garlic, peeled 3/4 cup lowfat buttermilk 2 teaspoons olive oil 2 tablespoons minced fresh chives Salt and ground black pepper Instructions: In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1238,"Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry) 2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes Sea salt and freshly ground white pepper 2 tablespoons oyster sauce 2 tablespoons cornstarch 1 tablespoon vegetable oil 2 cloves garlic, crushed and minced 1 tablespoon peeled and grated ginger 2 tablespoons Shaohsing rice wine or dry sherry 1/2 teaspoon crushed dried red Sichuan chiles or cl flakes, more if desired 1 teaspoon Chinese five-spice powder 1 large carrot, peeled and sliced very thinly on an angle 2 small bok choy, cut in half, core removed, white part sliced and leaves left whole 8 ounces shiitake or assorted wild mushrooms, sliced One 8-ounce can drained water chestnuts, sliced 3/4 cup chicken stock 1 teaspoon dark soy sauce 1 to 2 tablespoons light soy sauce 2 scallions, finely chopped Instructions: In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside. Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1239,"The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever 5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces Kosher salt 6 ounces cream cheese
1 stick (8 tablespoons) butter, softened, plus more for greasing dish 1 cup half-and-half, warmed
1/2 tablespoon cracked black pepper
2 cloves garlic, zested
1/2 stick (4 tablespoons) butter, melted 1/4 cup minced fresh chives
2 tablespoons fresh parsley, minced
Instructions: For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry. Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste. Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days. When ready to bake and serve, preheat the oven to 350 degrees F. For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1240,"Curried Pot Pies 1/3 cup coconut butter, melted 1 large onion, 1/2-inch dice (about 2 cups) Kosher salt 1 jalapeno, seeded if desired, finely diced One 2-inch knob ginger, peeled and finely grated 2 tablespoons curry powder One 14-ounce can coconut milk 1 cup panko breadcrumbs 2 limes 7 ounces firm tofu, cut into 1/2-inch cubes (about 1/2 block) 1 medium zucchini, 1/2-inch dice (about 2 cups) Instructions: Preheat the oven to 375 degrees F with a rack set on the middle shelf. Heat 2 tablespoons of the coconut butter in a large straight-sided skillet over medium to medium-high heat. It might brown a little, but that's okay. Add the onions and 1/2 teaspoon salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the jalapeno and ginger and cook until softened and the onions have started to brown slightly, stirring constantly, about 5 minutes. If the onion mixture begins to stick to the skillet, add 1 to 2 tablespoons water to release the brown bits. Stir in the curry powder and cook for 2 minutes. Stir in the coconut milk, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 10 minutes. Meanwhile, toss the panko with the remaining coconut butter and 1/2 teaspoon salt. Zest and juice 1 lime. Gently stir in the lime zest and juice, the tofu and zucchini to the curry. Season with salt if needed. Evenly divide the curry into six 8-ounce ovenproof ramekins. Sprinkle 2 tablespoons of the breadcrumbs on top of each ramekin. Place the ramekins on a baking sheet and place in the oven. Bake until the breadcrumbs are light golden brown and the curry is bubbling, 12 to 15 minutes. Let the curry sit for 5 minutes at room temperature before serving. Cut the remaining lime into wedges and serve alongside the curry pot pies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1241,"Sambal Shrimp 2 cups sambal oelek (ground fresh chili paste) 1/2 cup freshly squeezed lime juice 1/2 cup olive oil 1/2 cup sugar 1/4 cup minced garlic 1/4 cup minced fresh ginger 1/4 cup mirin 2 tablespoons Vietnamese fish sauce (nuoc nam) 2 tablespoons dark sesame oil 3 pounds large shrimp (about 30 shrimp), peeled and deveined, head and tail segments intact 2 tablespoons fresh cilantro, roughly chopped 2 tablespoons fresh mint, roughly chopped Instructions: In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours. Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour. Preheat a grill to medium-high and oil the grill. Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1242,"Beef Fennel Stew 8 pounds beef chuck roast 2 large onions, chopped 2 fennel bulbs, chopped Roasted garlic, recipe follows Kosher salt and freshly ground black pepper 8 (12-ounce) bottles beer (recommend: something strong, sweet, and hoppy) Fennel fronds, for garnish 2 heads garlic Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 200 degrees F.
Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds. Preheat the oven to 300 degrees F.
Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes. ","[Pinot Noir, Barbera, Tempranillo, GSM Blends]" 1243,"Steakhouse Sliders and Mini Steak Fries 16 baby Yukon gold potatoes 6 tablespoons extra-virgin olive oil 2 tablespoons grill seasoning, plus 3 tablespoons 2 tablespoons finely chopped rosemary leaves 8 slices thick cut bacon 3 pounds ground sirloin 1/2 cup Worcestershire sauce 1/2 cup chopped parsley leaves 24 mini burger rolls, such as small dinner rolls, split 2 cups baby arugula 6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices 1 small red onion, quartered lengthwise, sliced 1/4-inch thick 1/2 cup steak sauce (recommended: A1) 1/2 cup grainy mustard Instructions: Heat the oven to 500 degrees F. Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven. Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside. Coat a 9 by 12-inch rimmed baking sheet (they sell disposable pans this size if you do not have one) with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers. Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place. Serve potatoes alongside. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 1244,"Green Eggs and Ham 3 large eggs 1/3 cup diced half-sour pickles, plus 2 tablespoons pickling liquid 1 tablespoon whole-grain dijon mustard 3 tablespoons extra-virgin olive oil, plus more for frying 1/2 cup roughly chopped fresh parsley 2 tablespoons minced fresh chives 2 tablespoons minced fresh tarragon Kosher salt and freshly ground pepper 1 1/2 cups instant flour (such as Wondra) 1 cup milk 1 ham steak (about 1 pound), cut into 4 equal pieces 2 tablespoons capers, drained Instructions: Place 2 eggs in a saucepan, cover with water and bring to a boil. Cook 8 to 10 minutes. Cool in a bowl of ice water. Peel the eggs, then separate the whites and chop them. Mash the yolks in a bowl, then whisk in 2 tablespoons warm water, the pickling liquid and mustard. Gradually whisk in the olive oil. Add 2 tablespoons parsley, the chives, tarragon, egg whites, pickles, 1/4 teaspoon salt, and pepper to taste. Combine the flour, the remaining 6 tablespoons parsley and a pinch of pepper in a shallow dish. In another dish, beat the remaining egg with the milk. Dip each piece of ham in the flour to coat both sides, then dip in the milk mixture and re-dip in the flour mixture. Heat 1/8 inch of olive oil in a large skillet over medium-high heat until sizzling. Fry the ham in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined plate. Fry the capers in the skillet until crisp, about 1 minute. Sprinkle the ham steaks with the capers, and serve the egg mixture on the side to spoon on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1245,"Bacon-Wrapped Dates 35 to 40 pitted dates 70 to 80 salted roasted almonds
2 pounds thin bacon, cut in half Instructions: Preheat the oven to 425 degrees F. Stuff each date with 1 to 2 almonds. Wrap each date with half a piece of bacon and secure with a toothpick. Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 1246,"Shrimp Chowder 2 slices bacon, chopped 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 onion, chopped 1 teaspoon tomato paste 3 tablespoons all-purpose flour 3 cups low-sodium chicken broth 2 cups half-and-half 1 pound small red-skinned potatoes, halved or quartered if large Kosher salt and freshly ground pepper 12 ounces medium shrimp, peeled, deveined and tails removed 1/2 cup loosely packed basil, torn into pieces Instructions: Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute. Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes. Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1247,"Chicken Pot Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon sugar 1/4 teaspoon salt 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh chives 1 stick cold unsalted butter, cut into small cubes 1 teaspoon apple cider vinegar 2 to 4 tablespoons ice water 1 large egg 5 cloves garlic, 2 crushed and 3 minced 1 fresh bay leaf 1 wide strip lemon peel 1/2 teaspoon black peppercorns 1/2 teaspoon coriander seeds 1 1/2 pounds skinless, boneless chicken breasts and thighs (about 2 breasts and 2 thighs) 4 cups low-sodium chicken broth 4 tablespoons unsalted butter 1 onion, diced 2 carrots, diced 2 stalks celery, diced 1 russet potato, diced Kosher salt and freshly ground pepper 1 tablespoon chopped fresh thyme 1 tablespoon apple cider vinegar 1/4 cup all-purpose flour 1/2 cup heavy cream 1/2 cup chopped fresh parsley 1/2 cup frozen peas Instructions: Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour. Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine. Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes. Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes. Bake the pot pie: Preheat the oven to 375? F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1248,"Peach Raspberry Shortcakes 2 cups all-purpose flour 1 tablespoon sugar, plus extra for sprinkling 1 tablespoon baking powder 1 teaspoon kosher salt 12 tablespoons cold unsalted butter (1 1/2 sticks), diced 2 extra-large eggs, lightly beaten 1/2 cup heavy cream, chilled 1 egg beaten with 2 tablespoons water or milk, for egg wash 1 cup heavy cream, chilled 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 2 ripe peaches, peeled, pitted, and thinly sliced 1 pint raspberries 1 orange, zest removed in long strips Instructions: Preheat the oven to 400 degrees F. Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky. Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough. Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment. Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack. To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff. Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1249,"Let's Live Forever Cocktail Ice 4 ounces pear nectar 2 ounces herbal liqueur, such as Pimm's Number 1 Cup 2 ounces pear vodka, such as Smirnoff 2 slices pear, for garnish Instructions: Fill a mixing glass or cocktail shaker with ice. Add the liqueur, nectar and vodka and stir or shake. Strain into a chilled martini glass and garnish with pear slices. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1250,"Chocolate Cookies with White Chocolate Chips and Tart Cherries 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour (see Cook's Note) 1/4 cup natural cocoa powder (not Dutch Process) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup white chocolate chips 1/2 cup dried tart cherries Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried cherries. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 1251,"Jicama Salad 1 pound jicama (about 1 large), peeled 2 large beets, trimmed and peeled 2 large carrots, peeled and cut into 3-inch lengths 2 large navel oranges 3 to 4 tablespoons freshly squeezed lime juice (about 2 to 3 limes) 2 to 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup unsalted peanuts, toasted and coarsely chopped Instructions: Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl. Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture. Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper. Transfer the jicama salad to a platter and sprinkle with the peanuts. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1252,"Puff Pastry Twists with Sun-Dried Tomato Pesto 1 sheet frozen puff pastry, thawed according to package directions 1/4 cup prepared sun-dried tomato pesto 1/4 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 1253,"Barbie's Creamy Dreamy Cupcake 2 2/3 cups sugar 1 1/2 cups gluten-free all-purpose baking mix 1 cup cocoa powder
1/2 teaspoon salt
3 large eggs
1 cup whole milk
1/2 cup canola oil
2 tablespoons vanilla extract
5 ounces heavy whipping cream 5 ounces chopped good-quality milk chocolate, such as Callebaut
1 bag salted microwave popcorn, popped (about 3 cups popped) 8 ounces (2 sticks) salted butter
1 cup sugar
1/2 teaspoon salt
Two 7-ounce jars marshmallow creme 8 ounces mascarpone 2/3 cup heavy whipping cream
2 tablespoons vanilla extract
2 tablespoons vanilla bean paste
1/2 teaspoon salt
Instructions: For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners. In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter. Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely. For the chocolate ganache: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil! Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Set aside to cool and thicken up slightly. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator. For the caramel corn: Line a baking sheet with a silicone baking mat or parchment paper. Spread the popcorn out on the baking sheet and carefully pick out and discard any unpopped kernels. In a saucepot, bring the butter, sugar, salt and 1/4 cup water to a rolling boil over medium-high heat. Stirring constantly, boil until the mixture thickens and darkens to the color of peanut butter. Just before the mixture starts to smoke, quickly pour it over the popcorn on the baking sheet. Using two spatulas, quickly toss the popcorn in the caramel to coat the corn, and spread it out on the baking sheet. Set aside to cool completely, and then break up into pieces. For the marshmallow creme mascarpone frosting: In the bowl of a stand mixer using a whisk attachment, combine the marshmallow creme, mascarpone, heavy cream, vanilla extract, vanilla bean paste and salt and whisk on low speed until there are no lumps and all the ingredients are combined. Turn to medium-high speed and whip to medium-firm peaks. Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the frosting into the bag. To assemble, dip each cupcake in the chocolate ganache, roll in the caramel corn pieces to create a crunchy shell, top with the marshmallow creme mascarpone frosting and drizzle with more chocolate ganache. Garnish with a piece of caramel corn ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 1254,"Coconut Flan 1 cup sugar 1/4 cup water 2 (13.5-ounce) cans coconut milk 1 (14-ounce) can sweetened condensed milk 3 large eggs, plus 2 egg yolks 1 lime, zested 1/4 cup unsweetened flaked coconut Instructions: Preheat oven to 325 degrees F. In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden. In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours. Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan. Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1255,"Grammy Carl's Rule For Baked Beans 1 pound dried navy beans 8 ounces salt pork 1 large onion, chopped
3/4 cup molasses
1/2 cup ketchup
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper Instructions: Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight. The next day, dice half the salt pork and leave the other half in 1 piece. Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart. Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours. Drain the beans, reserving 2 cups cooking liquid. Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes. Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans. If necessary, add more water to cover the beans. Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours. When finished, season with some salt and pepper and serve hot. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 1256,"Grilled Sheet Pan Burger Bar 1/2 cup mayonnaise 2 tablespoons ketchup 1 to 2 tablespoons sriracha 4 green leaf lettuce leaves 1 large tomato, sliced Dill pickle spears, for serving 2 pounds lean ground beef Kosher salt and freshly ground black pepper 4 strips bacon
2 portobello mushrooms, stemmed and sliced 2 sweet onions, sliced into 1/4-inch rounds 2 poblano peppers, seeded and sliced into 1/4-inch rounds 8 slices American cheese
4 brioche hamburger rolls, split Potato chips, for serving
Instructions: For the spicy mayo: Combine the mayonnaise, ketchup and sriracha in a small bowl and mix well. Set aside. For the burgers and toppings: Prepare a grill for medium heat.
Put the lettuce, tomatoes and pickles on a cutting board or serving platter. Form the meat into 8 thin patties and season with salt and pepper. Arrange the bacon, mushrooms, onions and peppers in 4 quadrants on a sheet pan. Season the vegetables with salt and pepper. Put the pan on the grill, cover and cook until the bacon begins to turn golden on the bottom, about 10 minutes. Using tongs, flip the bacon and toss the vegetables in the bacon drippings. Cover and continue to cook until the vegetables are soft and the bacon is crispy, about 10 minutes more. Move the pan to the side of the grill off the heat to keep warm while you cook the burgers (if you have a small grill, remove the pan entirely).
Grill the burgers until browned on the bottom, about 3 minutes. Flip and cook on the second side 2 minutes. Top each burger with a slice of cheese, cover and cook until the cheese melts and the patties are browned on the bottom and cooked to the desired doneness, about 2 minutes for medium rare. Toast the rolls on the grill during the last 2 minutes of cooking.
Stack 2 patties on the bottom half of each roll. Serve with the spicy mayo, lettuce, tomatoes, cooked toppings and potato chips.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 1257,"Whiskey Cola Chicken with Beets and Sweets 3 medium beets 1/2 teaspoon salt
3 medium sweet potatoes
1 tablespoon margarine, cut into small cubes
4 boneless, skinless chicken thighs
3 tablespoons honey
2 ounces cola 1 ounce Irish whiskey
1 tablespoon Dijon mustard
1 tablespoon sriracha sauce
1 teaspoon ginger powder
4 tablespoons blended oil
2 teaspoons garlic, chopped
1 small yellow onion, small diced
1 bunch kale, chopped into 1-inch pieces
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh rosemary, chopped
1/2 teaspoon ground black pepper
Instructions: Preheat oven to 375 degrees F. Boil the beets in salted water until softened, approximately 20 minutes. Using a rag and gloves, peel your beets. Cut into 1-inch wedges and set aside. Cut the sweet potatoes into 1-inch wedges. Place in a roasting pan with approximately 1/2 inch water. Top with margarine, cover pan with foil and bake until al dente, 15 to 20 minutes. Next, trim all fat off chicken thighs and discard. Set chicken aside. Whisk together honey, cola, whiskey, mustard, sriracha, ginger powder, 2 tablespoons blended oil and 1 teaspoon chopped garlic in a medium bowl. Set aside half the sauce for later, then add the chicken thighs to the remaining sauce. Mix until the chicken is fully coated, then place on a parchment-lined sheet pan and bake until sauce and chicken start to darken and the internal temperature is at least 165 degrees F, 15 to 20 minutes. Meanwhile, add the remaining 2 tablespoons oil to a saute pan set on medium-high. Once oil is hot, add diced onion and remaining teaspoon chopped garlic and cook until the onions and garlic turn translucent, then add sweet potatoes. Saute until the outsides of the sweet potatoes crisp up, 7 to 10 minutes. Toss beets and kale together in a mixing bowl. Add sweet potato mixture directly from the saute pan while hot. Mix all together, then add cilantro, parsley, rosemary and pepper and move to a sheet pan. Place in the oven to heat and crisp kale, approximately 5 minutes. Remove and plate with chicken. Top chicken with reserved sauce and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 1258,"Vanilla Tuile and Fruit Compote 10 ounces unsalted butter 1 1/4 cup granulated sugar 1 vanilla bean, scraped 6 egg whites (large AA) 2 cups all-purpose flour 1 cup dried cherries 1 cup dried figs 1 cup dried pears, sliced 1/2 cup dried currants or blueberries 2 cups dry white wine 1 vanilla bean pod 1/2 cup granulated sugar Instructions: In a standing mixer with paddle, cream butter and sugar until light and fluffy. Split and scrape vanilla bean into the mixture. *Do not use pod - only the seeds. Mix well and add whites and flour. Mix well and chill covered with plastic wrap, preferably overnight. *Use pod for compote. Combine all ingredients in a heavy bottomed saucepan. Bring to a boil. Reduce heat and simmer 5 to 8 minutes. Remove from heat and let cool in pan. Remove all fruit and reduce sauce until syrup-like. Combine with fruit. Remove pod and set aside until ready to assemble. Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils (professional or homemade) on greased back of cookie sheet. Place tuiles in 350 degree F oven. Tuiles will spread and cook rapidly. Therefore, test a few, one at a time, for appropriate thinness of batter and length of cooking time. If tuiles have spread too much, reduce amount of batter and make sure batter is spread evenly and thinly. Tuiles should be removed from oven when slightly golden. Let set for a few seconds on sheet before removing to rack for cooling. Assemble Napoleon by layering tuiles and fruit compote. Top with ice cream, frozen yogurt, or whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1259,"Sausage and Chickpea Meatballs with Yogurt Sauce 9 ounces turkey sausage 2 tablespoons extra-virgin olive oil 15-ounce can chickpeas, rinsed and drained 1/2 a medium onion, chopped, 2/3 cup 2 garlic cloves, finely chopped 1 teaspoon cumin 1/2 cup all-purpose flour 1/2 teaspoon baking powder Kosher salt and finely ground black pepper 1 cup Greek-style yogurt 2 tablespoons lime juice 2 romaine hearts, chopped Hot sauce Instructions: Preheat the oven to 400 degrees F. Pulse the chick peas, onion, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. Sprinkle with the flour, baking powder, then pulse until just combined. Transfer to a medium mixing bowl and add the sausage, stirring together with your hands. Cover and move to the refrigerator to chill for 30 minutes. Once chilled, divide the mixture into tablespoons, rolling into 1-inch sized balls with wet hands. Heat the olive oil in a large pan over medium heat. In two batches, add the balls and cook until lightly browned, about a minute and a half per side. Transfer to a baking sheet and bake in the oven until cooked through, about 10 minutes. Whisk together the yogurt, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the lettuce between 4 serving plates, then drizzle with some of yogurt sauce. Divide the balls between plates and serve with hot sauce. ","[Barolo, Tempranillo, Garnacha, Pinot Noir]

" 1260,"Pumpkin-Shaped Pumpkin Bread 1/4 cup whole milk, warmed to 110 degrees F Two 1/4-ounce packets active-dry yeast (4 1/2 teaspoons) 3/4 cup pure pumpkin puree 1/4 cup packed light brown sugar 2 large eggs 1 tablespoon vegetable oil, plus more for greasing the bowl 3 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1 cinnamon stick 1 cup pure pumpkin puree 1/3 cup heavy cream 1/4 cup packed light brown sugar 2 tablespoons maple syrup 1 teaspoon ground cinnamon Kosher salt Instructions: For the pumpkin bread: Pour the warm milk into a large bowl and sprinkle the yeast over top. Let the yeast activate until foamy, about 5 minutes. Whisk in the pumpkin puree, brown sugar, 1 large egg and the oil until smooth. Whisk together the flour, ground cinnamon and salt in a separate bowl, then stir into the pumpkin mixture until a shaggy ball forms. Lightly dust a work surface with flour. Turn out the dough and knead until very smooth and elastic, about 10 minutes. Transfer to another large bowl lightly greased with oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 15 minutes.
Line a rimmed baking sheet with parchment paper. Punch down the dough, then reroll it into a smooth ball about 6 inches wide. Cut three 24-inch-long pieces of kitchen twine and lay them on a clean work surface, crisscrossing at the center to create a star-shaped pattern. Place the ball of dough in the center, then tie the ends of the twine up over the dough and secure in a knot, leaving about 1 inch of space between the dough and knot so it has room to proof and expand. Do not tie the twine too tightly. Transfer to the prepared baking sheet, insert the cinnamon stick in the center of the dough for the \stem.\ Cover loosely with plastic wrap and let rise until the kitchen twine has tightened and the dough is starting to take the shape of a pumpkin, 15 to 30 minutes more.
While the dough is rising, preheat the oven to 350 degrees F.
Whisk the remaining egg with 1 teaspoon water in a small bowl, then brush over the entire exterior of the bread with a pastry brush. Bake until well browned and an instant-read thermometer registers 190 degrees F at the center, about 30 minutes. Cool completely on a wire rack.
For the spiced pumpkin butter: Combine the pumpkin puree, heavy cream, brown sugar, maple syrup, cinnamon and a pinch of salt in a small saucepan over medium-low heat. Cook, stirring frequently, until the sugar melts and the mixture thickens slightly and turns a deep orange color, about 10 minutes. Transfer to a bowl and refrigerate until chilled.
Carefully cut and remove the kitchen twine from the bread. Cut into slices and serve with the spiced pumpkin butter.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1261,"Potato and Sausage Dressing Giblets, reserved from the turkey 1 cup red vermouth 1 cup sultanas or raisins 4 pounds Yukon gold potatoes, peeled and diced 1 pound 10 ounces breakfast sausage, crumbled 4 stalks celery, diced (about 3 cups) 2 small onions, diced (about 1 1/3 cups) 6 cloves garlic, finely minced (about 2 tablespoons) 1 bunch savory, leaves chopped 1 bunch thyme, leaves chopped 1 bunch oregano, leaves chopped 2 teaspoons sage, leaves chopped 4 cups bread crumbs 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Rinse the turkey giblets and turkey neck. Place in a medium sauce pot and cover with cold water. Over medium low heat, simmer the giblets for 1 hour. Set aside. Preheat oven to 325 degrees F. Place the vermouth in a small saucepan and bring it to a simmer over high heat, then turn off the heat. Add the sultanas to the vermouth and let them soak for 10 minutes. Place the potatoes in a large pot of cold water and bring to a simmer over medium heat. Once fully cooked, drain and cool on a baking sheet. While the potatoes are cooking, cook the sausage in a large pan over medium heat. Add the celery and onion, cooking until the onions are translucent. Add the garlic and cook for 1 minute. Remove and set aside. In a large bowl, toss the savory, thyme, oregano, sage, potato, bread crumbs, and sultanas. Add the sausage mixture, salt and pepper. Spread the dressing in a large glass baking dish. Drizzle the mixture with giblet broth. Cover with foil, and bake for 30 to 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1262,"Quinoa, Ham and Pepper Breakfast Salad 1 cup white quinoa, rinsed well 2 tablespoons red wine vinegar 3 tablespoons olive oil 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1 small green bell pepper, cut into 1/2-inch dice 1 small red bell pepper, cut into 1/2-inch dice 1/2 small yellow onion, cut into 1/2-inch dice A few dashes hot sauce, such as Tabasco, plus more for serving 5 ounces baby spinach (about 8 cups) 4 ounces thinly sliced deli ham, cut into thin strips 2 ounces aged white Cheddar, cut into small pieces 2 scallions, green and white parts thinly sliced 3 large eggs, beaten Instructions: Bring a medium saucepan of water to a boil. Add the quinoa, and cook until tender, 10 to 12 minutes. Strain well, and cool completely. (The quinoa can be cooked a day ahead.) Put the vinegar, 1 tablespoon of the oil, mustard, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.) Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peppers and onions, and cook, stirring occasionally, until they are just tender and browned in some spots, 5 to 7 minutes. Add the hot sauce, and stir. Remove the skillet from the heat, and let the vegetables cool completely. Wipe out the skillet, and set aside. Toss the quinoa, pepper-onion mixture, spinach, ham, Cheddar and scallions with the vinaigrette in a large bowl. Season to taste with salt and pepper. Divide among 4 serving bowls. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Pour in the eggs, and add a pinch of salt. Tilt the skillet so the eggs completely cover the bottom. As the eggs turn from runny to cooked at the edge of the skillet, push the cooked eggs all around the edge to the middle of the skillet with a heatproof spatula so the uncooked eggs can spill into the free space and cook (this helps the eggs cook faster, and you won't have to flip the omelet). Once all the eggs are just cooked through, slide the omelet out onto a cutting board. Let it cool for a few minutes, then roll it up into a cylinder and cut it into 1/2-inch slices. Top each salad with a few \pinwheels\ of egg. Serve hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 1263,"Eboo's Wild Scuppernong Pie (with grapes) 4 cups slightly tart seedless black grapes (about 1 1/2 pounds) 1/2 cup sugar
1/2 cup Concord grape jelly
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons butter or margarine
2 store-bought roll-out pie crusts
1 egg, beaten
Instructions: Preheat the oven to 350 degrees F. Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes. In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter. Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash. Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 1264,"Chicken Salad 1 whole fryer chicken, 3 to 3 1/2 pounds (preferably free range, organic) Salt and freshly ground black pepper 1 lemon, juiced 2 tablespoons Dijon mustard 1 tablespoon celery seed 6 ribs celery, diced 1 sweet red onion, diced 1 small bunch fresh flat-leaf parsley, finely chopped 1/4 cup mayonnaise Sandwich buns, mixed greens and fresh vegetables, for serving, if desired Instructions: Preheat the oven to 350 degrees F. Rub the chicken inside and out with salt and pepper. Place the chicken in shallow roasting pan and roast until cooked through, 35 to 40 minutes. Test for doneness by twisting the drumstick, as it will release at the joint when done. Pour off any accumulated pan juices and reserve. Place the chicken and the reserved juices in the refrigerator to chill. When the chicken is completely chilled, remove the meat from the bones and place in a mixing bowl. Melt the reserved juices in the microwave, then pour over the chicken and toss so that all of the juices can be re-absorbed. Add the lemon juice and Dijon mustard and toss again to coat the meat. Add the celery seed, celery, onions, and parsley. Toss with just enough mayonnaise to moisten the salad. Season with salt and pepper, to taste. Serve as a chicken salad sandwich, grilled or cold, or on a bed of mixed greens garnished with fresh vegetables.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1265,"Pumpkin Spice Latte Base One 15-ounce can pumpkin puree 1/2 cup packed brown sugar
2 tablespoons espresso powder
2 tablespoons maple syrup
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
Pinch kosher salt
Instructions: Combine the pumpkin, brown sugar, espresso powder, maple syrup, pumpkin pie spice, vanilla and salt in a mixing bowl and mix until completely combined. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Add to taste to hot chocolate, whipped cream, oatmeal or milkshakes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1266,"Ultimate Macaroni and Cheese 1 tablespoon vegetable oil 4 tablespoons minced onions 4 tablespoons sweet butter 4 tablespoons flour 10 ounces milk 3 ounces white wine 1/2 teaspoon Hungarian paprika 6 ounces sharp white cheddar 3 ounces gruyere cheese Fresh ground nutmeg, to taste Salt and fresh ground white pepper to taste 3/4 pound cooked macaroni Instructions: In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1267,"Triple Mint Dark Chocolate Cocoa 1 (8.5-ounce) bag Dove? Mint & Dark Chocolate Swirl Chocolates, unwrapped 2 cups boiling water 4 envelopes Archer Farms? Dark Chocolate Hot Cocoa Mix 2 cups milk 1 cup heavy cream ? cup creme de menthe or ? teaspoon peppermint extract 8 candy canes or starlight mints, crushed Instructions:

1. Place the chocolates and ? cup boiling water in a medium saucepan. Whisk until smooth. Add the cocoa mix and continue whisking while adding the remaining boiling water in a steady stream. Whisk in the milk, then heat over medium heat until steaming hot but not boiling. Keep hot over low heat.
2. Whisk the cream just until soft peaks form. Whisk the creme de menthe into the cocoa, then divide among 8 mugs. Top with the cream and crushed mint candies and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 1268,"Cinnamon Gelato 2 1/2 cups heavy cream 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3 cinnamon sticks 6 egg yolks Instructions: In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks. Bring to a boil, turn off the heat and let sit. In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency. Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off. Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture. Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes. Strain the mixture and chill over an ice water bath. Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions.
   ","[Barolo, Barbaresco, Dolcetto, Chianti]" 1269,"Shrimp and Mahi-Mahi Burrito 400 grams (14 ounces) peeled jumbo shrimp 400 grams (14 ounces) marinated mahi-mahi fillet (see Cook's Note)
   120 grams (4 ounces) onion, diced
   120 grams (4 ounces) green bell pepper, diced 120 grams (4 ounces) tomato, diced
   80 grams (3 ounces) corn 160 grams (5.5 ounces) shredded cheese (a mix of Cheddar, Monterrey Jack, Chihuahua and Asadero)
   4 large flour tortillas
   200 grams (7 ounces) refried pinto beans
   200 grams (7 ounces) Mexican-Style Tomato Rice, recipe follows 160 grams (5.5 ounces) lettuce, shredded
   120 grams (4 ounces) Pico de Gallo, recipe follows 20 grams (3 ounces) chives, minced
   Guacamole Salsa Roja Chipotle Sauce Habanero Salsa Salsa de Tamarindo Vegetable oil, for pan 1/2 onion, diced 1 clove garlic, chopped 1 cup rice 2 cups tomato puree 2 tomatoes, cubed 1/2 onion, cubed 10 leaves fresh cilantro, chopped Juice of 1 lime Salt 6 avocados 1/2 onion, coarsely chopped 50 grams (2 ounces) fresh cilantro Juice of 2 limes Salt 1 kilogram (2.2 pounds) tomato 1/2 onion 1 clove garlic Fresh cilantro Salt and pepper 1 scoop chipotles in adobo 1/2 liter (17 ounces) milk 2 tablespoons cream cheese Salt 1 kilogram (2.2 pounds) habanero peppers 1/2 onion 1 scoop chipotles in adobo Tamarind sauce Instructions: First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt. At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives. We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through. The rolled burritos are wrapped in foil and ready to serve! Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins. Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well. Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well. Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper. Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again. Grill the habaneros and the onion half. Add to a blender with water and salt; blend well. Add the chipotles and some tamarind sauce to a blender; blend well. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 1270,"Grilled Shrimp with Lemon-Dill Butter and Orzo Salad 2 cups lemon juice 3 tablespoons finely chopped fresh dill 2 sticks unsalted butter, slightly softened Salt Fresh dill 1 teaspoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup olive oil 1 tablespoon finely chopped fresh dill 2 cloves garlic, finely chopped Salt and freshly ground black pepper 1 pound orzo pasta, cooked al dente, drained 6 ounces feta cheese, crumbled 1 large yellow pepper, finely diced 1 large red pepper, finely diced 1/2 cup kalamata olives, pitted and quartered 2 scallions, finely sliced 1 tablespoon finely chopped fresh oregano 40 jumbo shrimp, peeled and deveined Olive oil Salt and freshly ground pepper Instructions: Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour. Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste. Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 1271,"Apple Fritter Pops 1/2 cup warm water 1 1/2 tablespoon active dry or instant yeast 1/4 cup plus 2 teaspoons sugar
   1 1/2 cups bread flour
   2 tablespoons shortening or lard
   1 large egg
   1/4 teaspoon vanilla extract 1 teaspoon kosher salt
   1/4 teaspoon baking powder
   1/4 teaspoon ground cinnamon
   1/4 teaspoon ground mace
   1/4 teaspoon ground nutmeg
   2 green apples, diced into small cubes (about 2 1/2 cups) 1/4 cup sugar
   1 tablespoon ground cinnamon
   1 tablespoon bread flour
   1 tablespoon grated fresh ginger
   1/2 teaspoon dried ground ginger
   1/2 teaspoon ground nutmeg
   2 teaspoons fresh lemon juice Canola oil, for frying 1/2 cup sugar
   3 tablespoons ground cinnamon
   1/4 cup bread flour, for dusting 1/3 cup speculoos cookie spread
   Instructions: For the sweet spiced yeast dough: Combine the water, yeast and 2 teaspoons of the sugar in a small bowl and set aside until foamy. Add the activated yeast mixture and 1/4 cup of the flour in an electric mixer fitted with a paddle attachment. Mix on low speed for about 1 minute. Switch to the dough hook attachment and add in another 1/4 cup of flour. Once incorporated, add the shortening in small amounts followed by the egg, vanilla and the remaining 1/4 cup sugar. Continue mixing the dough on low and add in the salt, baking powder, cinnamon, mace, nutmeg and the remaining 1 cup flour. Mix the dough on low speed for about 2 minutes, then on the second-lowest speed for 4 minutes. For the apple filling: Combine the apples, sugar, cinnamon, bread flour, dried ginger, fresh ginger and nutmeg in a medium saucepan. Cook over medium heat until the apples appear somewhat translucent, about 5 minutes. Remove from the heat and add in the lemon juice, then refrigerate until cold. Heat the oil in a deep fryer or Dutch oven to 365 degrees F. Combine the sugar and cinnamon in a medium bowl. Roll the dough out to a 1/8-inch thickness. Use a 3-inch cookie cutter to cut 20 circles out of the dough. Dollop a tablespoon of the apple filling in the center of each. Cup the circle to enclose the filling and pinch off excess dough. The result should be a small ball of dough with the filling sealed inside. Fry the fritters in the hot oil in 4 batches until golden brown, about 3 minutes, then remove from the oil and toss in the cinnamon and sugar mixture. Warm up the speculoos in a small saucepan and transfer to a pastry bag. Place each fritter on a lollipop stick and drizzle the warm speculoos over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 1272,"Confetti Gooey Butter Cake Nonstick cooking spray, for the pan One 15.25-ounce box white cake mix 1 1/2 teaspoons vanilla extract 3 large egg whites 1 stick (8 tablespoons) unsalted butter, melted and cooled One 8-ounce package cream cheese, at room temperature 1 1/2 teaspoons vanilla extract 3 large egg whites 4 tablespoons unsalted butter, melted and cooled 3 cups confectioners' sugar, plus more for dusting 1/2 cup multicolored sprinkles, plus more for garnish Vanilla ice cream, for serving Instructions: For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, vanilla and egg whites in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and egg whites and beat until smooth. Add the butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Stir in the sprinkles. Pour over the cake layer and smooth the top with a spatula. Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool on a rack. Dust with confectioners' sugar and a scattering of sprinkles. To serve, cut into squares and top each serving with a scoop of ice cream.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 1273,"Soft-Shell Crab B.L.T. with Lemon-Pepper Mayonnaise 2 large egg yolks 1 teaspoon salt 1 teaspoon dry mustard 1 lemon, juiced 1 cup vegetable oil 2 teaspoons cracked black pepper 1 handful fresh flat-leaf parsley, finely chopped 2 cups buttermilk 1 tablespoon crab boil seasoning Sea salt and freshly ground black pepper 4 medium soft-shell crabs, cleaned and rinsed Vegetable oil, for frying 2 cups all-purpose flour 4 soft bread rolls, such as brioche or croissants, split and lightly toasted 4 red leaf lettuce leaves 1 vine-ripe tomato, sliced 8 slices hickory smoked pepper bacon, cooked 1 avocado, halved, pitted, peeled, and sliced Instructions: To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor and pour the mayonnaise into a small bowl. Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days. To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off. Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F. Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels. To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado. Lay a fried soft-shell crab on top and close up the sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1274,"Squid Ink Paella 4 cups chicken stock 6 cloves garlic 1 teaspoon saffron 1 1/2 cups mayonnaise 2 tablespoons olive oil 1 tablespoon Piment d'Espelette Zest and juice of 1 orange 1/4 cup olive oil 1 1/2 pounds Spanish chorizo 1 1/2 pounds squid (tubes and tentacles) 1 cup diced shallot 8 cloves garlic 1 1/2 cups halved cherry tomatoes 1/2 cup Castelvetrano olives 2 cups Bomba rice 1/2 cup white wine 3 teaspoons squid ink 2 teaspoons paprika 1/4 cup fresh parsley leaves 1/4 cup fresh chive batons (1-inch pieces) Instructions: For the saffron mayo: Add chicken stock and 1 cup water to a medium pot and bring to a simmer. Keep on low heat until ready to use. Poach garlic in the pot of stock and water for 5 minutes, then remove from the stock (keep the stock over low heat). Pour 2 spoons of the hot stock over the saffron in a small bowl to bloom it. Add saffron stock, garlic cloves, mayonnaise, olive oil, Piment d'Espelette and orange zest and juice to a blender and puree until smooth. Set aside. For the paella: Heat a paella pan over medium-high heat and add olive oil to coat. Once oil shimmers, add chorizo and squid and cook, stirring, until squid begins to brown and chorizo renders out some of the fat. Remove chorizo and squid from pan and set aside. Reduce heat to medium and add shallots, garlic, cherry tomatoes and olives. Stir to combine and cook until shallots become translucent and tomatoes begin to burst, about 4 minutes. Add the rice and mix to coat, then cook for an additional 2 minutes. Add the white wine and bring to a boil, then reduce down to a simmer. Add the squid ink, paprika and warmed stock and mix to combine. Turn heat to medium and allow to cook, uncovered, without stirring, until you can hear some sizzling at the bottom of the pan and it starts to crisp on the bottom, for about 25 minutes. Add the chorizo and squid back to the pan and distribute evenly on top. When squid is heated through, remove paella from heat and serve right out of the pan. Serve with dollops of saffron mayo, parsley and chives. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]

" 1275,"Raspberries & Cream Sgroppino 1 pint raspberry sorbet 1/4 cup vodka, chilled in the freezer 1 (750 ml) bottle Prosecco, chilled 1 pint vanilla ice cream, softened Instructions: Place the raspberry sorbet and vodka in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed for 30 seconds, until the mixture is smooth and creamy. Spoon the sorbet mixture into 3 low cocktail glasses and, while beating with a fork, add enough Prosecco to each glass so the sorbet is still creamy but not thick. Add one small scoop of ice cream to each glass and top with another splash of Prosecco. (The sgroppino should be the texture of a light slushy. The ice cream will melt into the raspberry slush.) Serve immediately with a small spoon. ","[Prosecco, Moscato, Vinho Verde]" 1276,"Buffalo Potato Chips One 8-ounce bag ruffled potato chips 1/4 cup hot sauce (use a milder one such as Frank's)
One 4-ounce container crumbled blue cheese.
Instructions: Pour the chips into a large mixing bowl and drizzle the hot sauce over top. Sprinkle in the blue cheese. Toss together until evenly coated and serve immediately. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 1277,"Feta-and-Spinach Buns 1/2 cup whole milk 2 1/4 teaspoons active dry yeast (one 1/4-ounce package) 2 tablespoons sugar 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 large egg yolk 2 3/4 cups all-purpose flour, plus more for the work surface 1 teaspoon kosher salt 4 tablespoons unsalted butter, plus 2 tablespoons at room temperature for the pan 1/2 small shallot, finely chopped One 10-ounce bag frozen chopped spinach, defrosted 1/2 cup crumbled feta 1/4 cup plus 2 tablespoons grated Parmesan
1 teaspoon lemon zest 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh dill 1 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper Instructions: For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and let sit without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk. Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball. Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl, and knead briefly to release excess air. Re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof. For the filling: Melt the butter in a medium nonstick skillet over medium heat. Add the chopped shallots, and cook until soft, about 3 minutes. Add the spinach, and cook until it is cooked through and nearly all the liquid has evaporated, 5 to 7 minutes. Remove the skillet from the heat, and stir in the feta, 1/4 cup of the Parmesan, lemon zest, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.) To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the remaining 2 tablespoons Parmesan evenly over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands. Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover them loosely with plastic wrap, and set in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours. For the topping: Stir together the butter, dill, lemon zest and a pinch each of salt and pepper in a small bowl; set aside. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let them cool in the pan for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1278,"Lasagna al Pesto Genovese 1 quart plus 1 cup whole milk 2 ounces butter 1 1/2 ounces all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1 tablespoon unsalted butter, melted 8 ounces pesto Genovese, such as Broders' 1 teaspoon kosher salt
1 pound 8 ounces fresh egg pasta sheets (about 9 sheets), such as Broders' 1 bunch asparagus, chopped
1 pound low-moisture whole milk mozzarella, shredded
8 ounces Pecorino-Romano, finely grated
2 ounces fresh basil, chopped
2 ounces pine nuts, lightly toasted
4 ounces croutons, blended fine in a food processor
Alfredo sauce, such as Broders', for serving Instructions: For the besciamella sauce: Heat milk in a saucepan over medium heat, stirring occasionally with a whisk to avoid scorching. Meanwhile, dice the butter and begin to melt it over medium heat in a separate saucepan. In a small bowl, combine the flour, salt and nutmeg. When butter has fully melted and has stopped bubbling, whisk the flour mixture thoroughly into the melted butter. Allow this flour mixture to simmer, stirring frequently, for about 5 minutes. When the milk is steaming and looks like it is about to simmer, quickly add all of the flour roux to the hot milk while stirring vigorously with the whisk. (The whisking will allow the roux to fully incorporate into the milk and you will start to see it thickening.) Bring to a full rolling boil, whisking constantly, to thicken the milk and flour mixture. Transfer mixture to a bowl or casserole dish to fully cool down in your refrigerator. For the lasagna: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch glass baking dish. In a bowl, combine the besciamella sauce with the pesto Genovese and salt. Begin assembling the lasagna by laying a sheet of raw fresh pasta down in the greased baking dish (cut and piece together the pasta if necessary to fit your vessel). Next, pour a half cup of the sauce mixture onto the pasta. Using a spatula or desired utensil, spread the sauce evenly, making sure to get it to the edges and in the corners of the dish. Sprinkle over the sauce layer a handful of asparagus, handful of mozzarella, light handful of pecorino, light handful of basil. (Keep in mind, there are 7 layers with these ingredients, so use sparingly on each layer; the pine nuts will be distributed on 2 layers of your choosing, as they are not needed on each layer.) For the 8th and final layer, begin by laying the rest of your pasta on top of the 7th layer, then spread the rest of your sauce on top of the pasta, and sprinkle the rest of your mozzarella on the sauce. Finish the assembly by evenly sprinkling the crouton crumbs on top of the mozzarella. Cover the dish well with foil to trap in moisture to allow the raw pasta to cook. Bake, covered, for 30 minutes, then uncover the lasagna and bake until the lasagna has crisped and browned to your liking, another 15 to 30 minutes. Remove from oven and serve with warm alfredo sauce or as desired. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 1279,"Mojo Cuban Sandwich 1 boneless pork shoulder (2 to 3 pounds) 1 1/2 cups fresh orange juice 1/2 cup fresh lime juice Zest of 1 lime Zest of 1 orange 3 tablespoons finely chopped fresh oregano 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely minced garlic 2 teaspoons cumin 1 cup olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons canola oil 4 cups low-sodium chicken stock 2 bay leaves 1 sweet onion, rough chopped, medium/large size pieces Four 6-inch loaves Cuban bread 1/3 cup Dijon mustard 4 pickles, thinly sliced (about 20 slices) 12 ounces shaved deli ham 8 slices Swiss cheese 4 tablespoons olive oil
Instructions: For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 1280,"(Web Exclusive) Round 2 Recipe: Mexican Fried Rice 2 strips bacon, chopped 1 jalapeno pepper, seeds removed and diced 2 cups leftover Zesty Rice Salad, recipe follows 1 cup frozen corn, thawed 1 (14.5-ounce) can diced tomatoes, drained 1 tablespoon chili seasoning Salt and freshly ground black pepper 1 tablespoon chopped fresh cilantro leaves 1 tablespoon canola oil 1 tablespoon chopped garlic 1 1/2 cups long-grain white rice 2 1/4 cups water 1 tablespoon chili seasoning Salt and freshly ground black pepper 1/2 medium red onion, diced 1 yellow pepper, diced 1 (14.5-ounce) can red beans, drained and rinsed 1 tablespoon white vinegar 1 tablespoon freshly chopped cilantro leaves Instructions: In a large skillet, over medium heat, fry the bacon until just crisp. Add the jalapenos and saute until slightly softened. Stir in the Zesty Rice Salad and cook until rice is heated through. Add corn, diced tomatoes, and chili seasoning. Continue to fry on medium heat until corn is cooked and tomatoes are hot. Season with salt and pepper, to taste. Sprinkle with chopped cilantro before serving. Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool. In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 1281,"Parrot Bay Key Lime Mojito 2.5 oz. Captain Morgan Parrot Bay Key Lime 2.5 oz. club soda 2 sprigs mint 1 wedge lime Instructions: Muddle mint. Fill glass with ice. Add Parrot Bay Key Lime and club soda. Garnish with a lime wedge. ","[Citrusy whites such as Sauvignon Blanc, Pinot Grigio, and Gewrztraminer]" 1282,"Stuffed Cornish Game Hens with Pine Nuts and Raisins 1/2 cup raisins 1/4 cup apple brandy or cognac 1 loaf stale sliced white bread 6 small Cornish game hens 2 tablespoons olive oil 6 tablespoons unsalted butter, at room temperature 1 cup finely diced celery 1/2 cup finely diced onion 2 tablespoons minced garlic 1/2 cup chopped flat leaf parsley leaves 1/2 cup toasted pine nuts Approximately 1 1/2 cups chicken stock or canned chicken broth Coarse salt and freshly ground pepper 1 teaspoon paprika Instructions: Preheat the oven to 350 degrees. Combine the raisins and brandy in a small bowl. Set aside for about 15 minutes to allow the raisins to plump slightly. Trim the crusts from the bread and cut the slices into 1/2-inch cubes. Place the bread cubes on a baking sheet in the preheated oven and bake for about 15 minutes or until golden brown. Remove from the oven and transfer the cubes to a mixing bowl. Set aside. Do not turn off the oven. Fill a large mixing bowl with lightly salted cold water and, 1 at a time, thoroughly rinse each hen in the salted water. Place the rinsed hens under cold running water to remove excess salt. Drain well and pat dry. Set aside. Drain the liquid from the raisins, separately reserving both the raisins and the liquid. Combine the oil with 2 tablespoons of the butter in a medium saute pan over medium heat. Add the celery, onion and 1 tablespoon of the garlic and saute for 3 minutes. Add the reserved soaking liquid from the raisins and cook, stirring frequently, for about 5 minutes or until the liquid has evaporated. Stir in the parsley, pine nuts, and reserved raisins. Scrape the mixture into the reserved toasted bread cubes and add just enough chicken stock or broth to moisten without letting the bread cubes get soggy. Season, to taste, with salt and pepper. Using a large spoon, lightly push some stuffing into the cavity of each bird. (Do not pack the stuffing in tightly or it will get very soggy and may not cook properly). Combine the remaining butter and garlic and coat each hen with a light layer of the seasoned butter. Sprinkle lightly with paprika and season to taste with salt and pepper. Place the hens in a roasting pan. Cover the pan with aluminum foil and place in the preheated oven. Roast for 20 minutes. Remove the foil and continue to roast for an additional 20 minutes or until the hens are golden brown and an instant-read thermometer inserted into the center of the bird and into the stuffing reads 165 degrees. Remove from the oven and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 1283,"Grilled Lamb Chops with Roasted Garlic Horseradish Sauce 1 cup ground black pepper 1/3 cup ground white pepper 1 1/2 tablespoons ground cayenne pepper 1 small bunch fresh marjoram 2 tablespoons olive oil 10 cloves garlic, peeled 4 large white mushrooms, cleaned and sliced 4 large shallots, peeled and chopped 1/2 pound roasted lamb bones 2 teaspoons cracked black pepper 1 small bunch fresh thyme 2 cups chicken stock 1 cup veal demi-glace 1/4 cup grated fresh horseradish Salt, to taste Fresh lemon juice to taste 16 (1- inch thick) rib lamb chops, butchered in the French style 3 tablespoons peanut oil Salt, to taste Instructions: To make pepper mixture combine black and white peppers, cayenne, and marjoram. Cover tightly and store in a cool place. Use to season red meats and game before cooking. Heat 1 tablespoon oil in a small ovenproof saute pan over medium heat. When hot, add garlic cloves and saute for 4 minutes or until golden brown. Place in preheated 350 degree oven and roast for 10 minutes, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and cool. Set aside until ready to use. Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add mushrooms and saute for 1 minute. Add shallots, lamb bones, and pepper and saute for 1 minute. Add thyme, chicken stock, and demi-glace and bring to a boil. Skim off scum. Lower heat and simmer for 20 to 30 minutes or until sauce is reduced by one-third. Remove lamb bones and strain into a small saucepan. Add roasted garlic and grated horseradish. Bring to a boil. Remove from heat. Let sauce sit for 5 minutes to capture as much flavor from the garlic and horseradish as possible. Season with salt and lemon juice. Keep warm until ready to serve. Preheat grill. Make sure grates are clean and lightly rub or brush with oil. Brush chops with 3 tablespoons peanut oil and season to taste with salt and pepper mixture. Grill chops about 2 minutes or just long enough to mark one side. Turn chops and cook for about 2 minutes longer for medium-rare. Increase cooking time slightly for medium doneness. Remove chops from grill. Spoon Roasted Garlic Horseradish Sauce over the bottom of 4 warm dinner plates. Place 4 grilled lamb chops along the top of each plate, bones to the center. Garnish plates with sprigs of marjoram. Serve immediately. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 1284,"Cilantro and Rice With Sweet Plantains 1 cup cilantro sprigs, plus 2 tablespoons chopped leaves 1 clove garlic 2 cups low-sodium chicken broth (or use water) Kosher salt 1 tablespoon vegetable oil 2 1/4 cups medium-grain white rice 1 10-ounce package frozen fried sweet plantains Instructions: Preheat the oven to 375 degrees F. Combine the cilantro sprigs, garlic, chicken broth and 1 1/4 teaspoons salt in a blender and puree. Transfer to a liquid measuring cup and add enough water to make 3 3/4 cups liquid.
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the cilantro puree and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let stand, covered, 10 minutes.
Spread the plantains on a baking sheet and bake until heated through, 15 minutes. Stir the chopped cilantro into the rice. Top with the plantains.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 1285,"Peppermint Crunches 10 large candy canes, depending on size 1 pound dark chocolate, tempered Instructions: You can use more or fewer candy canes, depending on your taste. I like to use a ratio of 25 percent candy cane and 75 percent chocolate. Use a rolling pin to crush the candy canes into small pieces and crumbs. Mix the candy into a bowl of tempered dark chocolate and stir with a spoon. Drop dollops of the chocolate candy onto a parchment paper lined baking sheet. When the chocolate sets, the candies are ready to eat. ","[Chardonnay, Riesling, Gewrztraminer]" 1286,"Shrimp Marinara 1 pound large shrimp (16-20) 1 heaping tablespoon finely minced garlic 3 tablespoons olive oil 1/2 teaspoon salt 4 cups Mariner Sauce (see previous recipe) 2 tablespoons chicken stock Crushed red pepper (optional) Salt and pepper Finely-chopped parsley, for garnish Instructions: Peel, define and butterfly shrimp. In a bowl, mix shrimp with garlic, 1 tablespoon of the oil and salt. Marinate, refrigerated, 1 hour. Heat 2 tablespoons of the oil in a large saute pan over high heat. Add shrimp, spreading them so cut surface lies flat. Weight shrimp with a slightly smaller saute pan or other weight, press and sear 30 seconds, and remove to a plate. Add mariner and chicken stock to pan. Reduce rapidly over high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan, toss well and cook until shrimp are warmed through. Season to taste with crushed red pepper, salt and pepper. Serve immediately, sprinkled with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1287,"Turkey Vegetable Soup with Stuffing Dumplings Carcass from one 12 to 14 pound roasted turkey, picked clean 2 large onions, one quartered and one chopped 4 peeled carrots, 2 coarsely chopped and 2 sliced 4 stalks celery, 2 coarsely chopped and 2 sliced 6 garlic cloves, 4 smashed and 2 chopped 1 bay leaf 10 whole black peppercorns 1 tablespoon extra-virgin olive oil 2 large eggs 6 tablespoons all-purpose flour, plus more as needed 1/2 teaspoon salt, plus more as needed Freshly ground black pepper, to taste 2 cups leftover stuffing 2 sprigs fresh thyme 2 cups shredded leftover turkey meat 1 cup leftover corn kernels Instructions: Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1288,"Breakfast Wrap with Ranchero Sauce Corn tortillas Iceberg lettuce Shredded Jack cheese Sunny-side up eggs Ranchero sauce, recipe follows 4 tomatoes, chopped 1 jalapeno, seeded and chopped 1 onion, chopped 2 garlic cloves, chopped 2 teaspoons fresh oregano, chopped 1/2 teaspoon chili powder 1/2 teaspoon salt Instructions: In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce. In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water. Ladle half of sauce into a food processor or blender and puree. Combine with remaining half of sauce and serve warm.
","[Chardonnay, Vermentino, Tempranillo, Garnacha]" 1289,"Seared Pork Chops with Grape Sauce Kosher salt 2 pork chops, bone out, 1 1/2 inches thick 1 strip bacon, cut into lardons Extra-virgin olive oil 1 cup seedless red grapes 1/4 cup port wine 1 tablespoon red wine vinegar 3/4 cup chicken stock Chopped fresh chives, for garnish Instructions: Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature. Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half. To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving. When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 1290,"Fried Fish 2 cups fine grind wheat flour 1/2 cup cornstarch 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon Old Bay seasoning 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups beer 6 (10-ounce) fresh fillets Pollack Instructions: Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture. Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1291,"Stilton-Stuffed Dates 12 Medjool dates 2 ounces Stilton cheese, crumbled 6 pieces thick-cut smoked bacon Instructions: Preheat oven to 375 degrees F. Make a lengthwise cut in each date and gently remove the pit, forming a pocket. Fill each date with 1/2 teaspoon cheese. Cut each piece of bacon in half by width. Take a strip of bacon and wrap it around each date, forming a slight overlap on the bottom (cut side up), and place on a rack within a sheet pan. Bake until bacon is crisp and cheese melts, about 25 minutes. Remove from oven and place on a paper towel-lined plate. Allow to cool slightly and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1292,"Berries and Cream Floats 1 cup cold heavy cream 2 tablespoons confectioners' sugar 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean) 1 cup mixed berries 2 pints vanilla ice cream 1 1-liter bottle red cream soda Instructions: Make the vanilla whipped cream: Whisk the heavy cream, confectioners' sugar and vanilla bean paste in a large bowl until stiff peaks form. Alternate the berries and 2 scoops ice cream in each of 4 glasses. Pour in the soda, then top each glass with a large dollop of vanilla whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 1293,"Sugar Witch's Hat 2 1/2 cups granulated sugar Scant 2/3 cup light corn syrup Scant 1/2 cup water Orange and black food color paste Orange and black food color paste
Vegetable baking spray Special equipment, See source link for information: Croquembouche mold Instructions: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer. To make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes. To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes. To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.) Carefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim. I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams. Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1294,"Champagne Cocktail 2 1/2 ounces vodka 1/2 ounce Chambord Splash of champagne Instructions: In an ice filled mixing glass add vodka and Chambord. Mix well. Strain into a chilled martini glass and top with a splash of champagne.; ",[Champagne] 1295,"Mazamorra Morada (Purple Pudding) 2 pounds dried purple corn on the cob (maiz morado) 10 cups water 1 pineapple, washed, stem and bottom removed, diced with skin on 2 fresh quince or green apples, washed and chopped with skins on 2 cinnamon sticks 8 whole cloves Juice of 1 lemon 1 1/2 cups sugar 1/2 cup dried prunes 1/2 cup dried cherries 1/2 cup dried apricots 1 1/2 cups sweet potato flour or 3/4 cup cornstarch Ground cinnamon (for garnish) Crema Instructions: Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn to a large pot and measure the soaking liquid. Add enough water to make 15 cups. Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours. Remove from the heat, remove the corn cobs and strain the mixture, pressing against the strainer with a spoon to extract all the juice from the fruits and spices. There should be about 8 cups of liquid. If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes. Strain and add amount needed to total 8 cups. Discard the corn and fruit. Place the liquid in a heavy saucepan, reserving 1 cup of the liquid. Add the dried prunes, cherries and apricots to the 7 cups of liquid. In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture back into the saucepan with the liquid and dried fruits. Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes. Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins. Let cool. To serve, dust the top with ground cinnamon. Serve the pudding with crema. ","[Chardonnay, Riesling, Tempranillo, Garnacha]

" 1296,"Two-Potatoes Anna 3 large sweet potatoes (about 1 1/2 pounds) 6 medium russet potatoes (about 2 1/2 pounds) 1 1/2 sticks unsalted butter, melted Kosher or sea salt 3 tablespoons fresh rosemary Freshly ground pepper Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Peel the sweet potatoes and slice into 1/8-inch-thick rounds (use a mandoline if you have one). Peel half of the russet potatoes and slice into 1/8-inch-thick rounds. (Do not rinse-you'll need the starch for the dish to set.) Coat the bottom of a 10-inch nonstick ovenproof skillet with 4 tablespoons melted butter. Starting in the center of the skillet, arrange a layer of russet potato slices in concentric circles, slightly overlapping them. Sprinkle with a pinch of salt and some of the rosemary leaves. Set the skillet over medium heat. Working quickly, add the remaining sliced russets in 2 more layers, then the sliced sweet potatoes in 2 layers, sprinkling lightly with more salt and rosemary between layers. (Check to make sure the bottom is browning evenly; adjust the heat as needed.) Drizzle with 4 tablespoons melted butter. Peel and thinly slice the remaining russet potatoes and add them to the skillet in 2 or 3 more layers, lightly seasoning each layer with salt and rosemary. Drizzle with the remaining 4 tablespoons melted butter. When the potatoes are golden brown on the bottom, transfer the skillet to the oven and bake until the potatoes soften slightly, about 30 minutes. Remove from the oven; center the bottom of a 9-inch cake pan on the surface of the potatoes and press firmly a few times to help the layers stick together. Remove the cake pan and return the skillet to the oven; bake until the potatoes are tender and the top is golden brown, about 20 more minutes. Let the potatoes cool 5 minutes in the skillet, then run a small knife around the edge to loosen. Set an inverted serving plate on top of the skillet and carefully flip the potatoes onto the plate. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1297,"Fran Mcgovern's Torte 5 pounds red potatoes 1 1/2 sticks sweet butter 2 tablespoons olive oil 3 large onions, diced Pinch dried basil 1/2 cup parsley, chopped 1/2 pound aged Parmesan cheese, grated 4 eggs Salt and pepper, to taste 2 cups flour 2 egg yolks 1/2 teaspoon salt 8 tablespoons olive oil 1/2 cup cold water 1 egg, slightly beaten Instructions: Preheat oven to 350 degrees. Grease 13 by 9 by 2-inch pan. In a large pot cover potatoes with water. Boil until skin cracks and potatoes are not mushy. While potatoes are still hot, peel of the skin. In a large saucepan melt butter and add about 2 tablespoons of olive oil and onions, saute until soft and transparent. Add the basil and the parsley. Mash the potatoes and add onion mixture. Stir with a wooden spoon. Stir in Parmesan cheese a little at a time. Add eggs and pepper. Taste and add salt if necessary. (sometimes salt isn't necessary because cheese has salty taste) Crust: Put flour in a large bowl. Make a well in the flour. In the center add egg yolks and salt, then add oil. Mix with fingers. Add cold water, a little at a time, and work with your fingers. Start kneading the dough for about 10 minutes until it blisters. Roll out on a floured board. Dough will be very hard. Roll out to a rectangular shape. Lay the dough in the pan with edges hanging over the sides. Make sure the pan is greased with butter. Pour potato mixture into the pastry shell, spread the mixture evenly, fold over dough that was hanging over the sides the center will be exposed. Beat egg with a little water and brush over the top. Bake in oven for 45 minutes. Cut into squares and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1298,"Grilled Tuna Nicoise 2 cups Chianti 2 tablespoons white balsamic vinegar 1 teaspoon granulated sugar 2 tablespoons grapeseed oil 6 (6 to 7-ounce) tuna steaks Salt and freshly ground black pepper 1/2 cup diced tomatoes 3 tablespoons capers, drained 1/4 cup pitted kalamata olives 1 tablespoon minced garlic 2 tablespoons thinly sliced fresh basil 1 tablespoon minced fresh parsley 1 pound orzo pasta, cooked 1 cup spinach leaves 1/2 cup (1 stick) unsalted butter, at room temperature 1/4 cup cooked and thinly sliced pancetta 1/4 cup grated Parmesan Instructions: For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature. For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta. For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce. To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze. ","[Chianti, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1299,"Salted Caramel Nuts 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total) 1 1/2 cups sugar 2 teaspoons pure vanilla extract 2 teaspoons kosher salt 1 teaspoon fleur de sel Instructions: Preheat the oven to 350 degrees. Combine the nuts on a sheet pan, spread them out, and roast them for 7 minutes, until they become fragrant. Set aside to cool. After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts -- from this point on, don't stir the caramel, swirl the pan! Don't worry -- the mixture may look as though it's crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful -- the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated. Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they're completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 1300,"Crispy Fish with Stir-Fried Vegetables 2 cups long-grain white rice 2 tablespoons grapeseed oil 2 tablespoons chopped garlic 2 tablespoons chopped fresh ginger 2 cups julienned carrots (matchsticks) 2 cups sliced shiitake mushrooms 2 cups sliced onions 6 heads bok choy, quartered Salt and freshly ground black pepper 3 cups chicken broth 1/2 cup sherry 1/4 cup fish sauce 1 tablespoon chopped fresh ginger 2 ounces cornstarch 3 large egg yolks Salt and freshly ground black pepper Juice of 1 lime 16 cups vegetable oil 1 pound cornstarch 1 teaspoon kosher salt, plus additional for finishing 1 teaspoon freshly ground black pepper, plus additional for finishing Six 6-ounce cod fillets 1 cup chopped scallions, for garnish Instructions: For the rice: Bring 3 cups of water to a boil in a large pot. Using a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Stir the rice in the boiling water and reduce the heat to a simmer. Cover and cook until the liquid is absorbed, about 12 minutes. Fluff with a fork and cover with a lid to hold warm for plating. For the stir-fried vegetables: Heat a wok until smoking. Remove the wok from the heat and add the grapeseed oil. Place the wok back over the heat, add the garlic and ginger and cook for 30 seconds, stirring to avoid burning the garlic. Add the carrots, mushrooms, onions and bok choy and stir-fry until the carrots are tender, 3 to 5 minutes. Season with salt and pepper and transfer to a bowl; cover to keep warm. For the sauce: Heat the wiped-clean wok over high heat. Add the chicken broth, sherry, fish sauce and ginger and bring to a boil. In a small bowl, mix the cornstarch with 1/2 cup water and add it to the sauce slowly, whisking, until the sauce reaches the desired thickness (do not add it all if it thickens up enough first). Whisk the egg yolks into the sauce, then remove from the heat and season with salt, pepper and lime juice. For the fish: In a tall-sided pot, heat the vegetable oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F; line a plate with paper towels. In a shallow dish, season the cornstarch with the salt and pepper. Dredge the cod fillets in the cornstarch and immediately place them in the oil, making sure not to overcrowd the pot. Cook the fish until it floats and cooks to a golden brown. Transfer the fish to the paper towels and sprinkle with additional salt and pepper. Scoop about 3/4 cup of rice onto the center of each of 6 plates. Top the rice with the stir-fried vegetables. Place the fried fish on top of the vegetables and spoon about 3 ounces of the sauce around the fish. Garnish the plate with the chopped scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1301,"Olive Oil Brownies 3/4 cup mild and fruity olive oil, plus more for oiling the pan 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon fine salt 4 ounces semisweet or bittersweet chocolate, chopped 2 cups sugar 4 large eggs, lightly beaten Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Oil the foil (not including the overhang). Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the chocolate with the oil in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes. Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 1302,"Chicken and Roasted Poblano Quesadilla with Avocado Cream 2 boneless, skinless chicken thighs 3/4 teaspoon ground cumin Kosher salt 1/2 cup sour cream Finely grated zest and juice of 1 lime, plus lime wedges, for serving 1/2 firm, ripe avocado, pitted and peeled 1 small poblano cl, halved lengthwise, stemmed and seeded 4 scallions, thinly sliced 2 cups shredded Mexican cheese blend (8 ounces) 1 small clove garlic, finely grated 8 small corn tortillas 4 tablespoons vegetable oil Salsa, for serving Instructions: Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes. Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use. Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil. Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl. Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl. Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 1303,"Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce 3 tablespoons extra-virgin olive oil 1/4 cup grated carrot
1/4 cup grated onion
1/2 pound mild Italian sausage, ground
1 pound ground beef, 80/20
2 tablespoons tomato paste
3 garlic cloves, sliced
1/4 cup red wine
Salt and pepper
1 large (28 ounce) can crushed tomatoes
1/2 pound fresh pasta, such as pappardelle
3 tablespoons minced fresh basil
1/4 cup minced parsley, with some reserved for garnish
Grana Padano cheese, grated, for garnish
Instructions: Bring 4 quarts salted water to a boil in large pot. In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes. Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened. Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking. Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 1304,"Blueberry Bread and Rice Pudding with Orange Caramel Sauce 12 ounces sweet Hawaiian bread, cut into 1/2-inch pieces (about 10 cups) 1 1/4 cups fat-free evaporated milk 1 cup 2-percent milk 1/2 cup plus 2 tablespoons sugar 1 1/2 teaspoons pure vanilla extract Large pinch freshly grated nutmeg Kosher salt 2 large eggs 3/4 cup cooked wild rice 1 cup blueberries Nonstick cooking spray 1 tablespoon toasted, sliced almonds 1/4 teaspoon finely grated orange zest 1 tablespoon orange juice Instructions: Preheat the oven to 350 degrees F. Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool. Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes. Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes. Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 1305,"Ricotta Gelato Toast 1 cup half-and-half 1 cup sugar
Kosher salt
3 large eggs plus 4 yolks 1 1/2 cups whole-milk ricotta
1 teaspoon lemon zest
1/2 cup bittersweet chocolate chips
2 tablespoons unsalted butter
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon ground cinnamon
Six 2-inch slices brioche
2 oranges, segmented, for serving
Thyme honey, for serving
Extra-virgin olive oil, for serving Instructions: Heat the half-and-half, sugar and 1/4 teaspoon salt in a small saucepan over medium heat until the sugar is dissolved and the half-and-half is about to simmer. Meanwhile, whisk the egg yolks in a small bowl until light, fluffy and pale. Slowly add 1/2 cup of the half-and-half mixture into the egg yolks, whisking constantly to prevent scrambling the eggs. Whisk in another 1/2 cup. Return the entire mixture to the pan and continue to cook over medium-low heat, stirring constantly with a flat-bottom spoon, until the mixture thickens slightly, coating the back of the spoon, about 6 minutes. Pour the mixture into the pitcher of a blender. Add the ricotta and lemon zest. Puree on medium until smooth, about 30 seconds. Cool the mixture in the refrigerator until completely chilled, about 1 hour. Freeze the base in an ice cream maker according to manufacturers directions. When frozen to a soft texture, add the chocolate chips and shut off the machine. Pour into an airtight container and freeze. Temper the gelato for 8 minutes before scooping. Heat 1 tablespoon of the butter in a large skillet over medium heat. Whisk together the milk, whole eggs, vanilla, cinnamon and a pinch of salt in a medium bowl. Working one at a time, dredge 3 of the brioche slices in the batter and place directly in the skillet. Cook until golden brown and cooked through, about 3 minutes per side. Remove to a plate. Continue with the remaining bread, adding the remaining 1 tablespoon butter to the skillet. To serve, plate a piece of toast on each plate. Top with a large scoop of gelato, sprinkle with the orange segments and drizzle with the honey and olive oil, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 1306,"Tikin Xik Sea Bass 2 Tbs. achiote or annatto seeds 1/4 tsp. black peppercorns 1/2 tsp. salt 1/4 tsp. dried oregano 1/4 tsp. cl piquin 3 garlic cloves juice of 1 orange juice of 2 limes 8 sea bass filets about 6 oz. each 1 large banana leaf pickled red onions (recipe follows) 1 large purple onion, thinly sliced 5 black peppercorns 5 whole allspice juice of 1 orange juice of 2 limes Instructions: Preheat oven to 400 degrees F. In a small food processor or mortar, grind achiote seeds with peppercorns, salt, oregano, cl piquin, garlic and juices to make a smooth paste. Unfold banana leaf. Cut off and reserve the tough center rib that runs along the bottom edge of each leaf with kitchen scissors.
Cut ribs into 12- to 14-inch strips for tying packets. Gently cut leaves into eight 12-inch squares, being careful not to split them.
Slowly run a banana-leaf square across flame of a gas burner, just enough to \melt\ outer coating on leaf - it will become quite shiny. If you have an electric stove, hold leaf slightly above burner on medium-high setting.
Place a filet of sea bass in center of square and spread achiote paste over top and bottom of the fish.
Fold two sides of banana leaf over fish to enclose it and then fold in opposite sides to form a packet. Tie packet with a strip of banana-leaf rib and transfer to a large baking sheet.
Assemble seven more packets in same manner and set aside to season for at least two hours.
Bake fish packets in middle of oven 20 minutes and then transfer each to a large plate. Serve with pickled red onions.
ONIONS: In a non-reactive bowl, mix all ingredients. Let onions marinate in refrigerator for at least 24 hours before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 1307,"Open-Faced Eggs Florentine 1/2 cup ricotta 1/4 cup grated Parmesan Six 1/2-inch-thick slices crusty bread 2 tablespoons unsalted butter, softened, plus more to fry eggs 6 large eggs 6 to 8 ounces steamed and drained baby spinach (about 1 cup) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter and equal amounts cheese mixture. Bake until the cheese is bubbly and the bread is crisp, 8 to 10 minutes. While bread is baking, fry the eggs sunny-side up. Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1308,"Cheesesteak Empanadas 2 tablespoons vegetable oil 8 ounces sirloin steak, sliced into very thin strips about 1 inch long Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1/2 small yellow onion, thinly sliced 1/2 small green bell pepper, thinly sliced 4 ounces provolone, cut into small cubes 1 large egg
One 17.3-ounce package frozen puff pastry, thawed (2 sheets)
All-purpose flour, for dusting 1 cup prepared jarred cheese sauce, such as Cheez Whiz
2 tablespoons sliced pepperoncini, diced with juice Instructions: Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
Serve the empanadas with the cheese sauce for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 1309,"Spicy Chicken 4 chicken thighs with skin and bones 2 chicken breasts with skin and bones, halved crosswise Salt and freshly ground black pepper 3 tablespoons Chili Oil, recipe follows 1 tablespoon minced garlic 1/2 cup kalamata olives, pitted, coarsely chopped 1/2 cup pitted, coarsely chopped green olives 4 tablespoons chopped fresh Italian parsley leaves 1 1/2 tablespoons drained capers 2/3 cup dry white wine 2 cups olive oil 4 teaspoons dried crushed red pepper flakes Instructions: Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes. Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. Yield: 2 cups Prep Time: 2 minutes Cook Time: 5 minutes Inactive Prep Time: 2 hours ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1310,"Jumbo Lump Crab Filled Sweet Potato Cannelloni with Parmigiano Sauce 1 Granny Smith apple, peeled and brunoised Juice of 1/2 lemon 1 large sweet potato, peeled Kosher salt 2 tablespoons butter Pinch crushed red pepper flakes 3 scallions, sliced 1 tablespoon whole-grain mustard 1 pound jumbo lump crab, picked through Micro arugula, for garnish Grated Parmigiano-Reggiano, for serving Parmigiano Sauce, for serving, recipe follows Olive oil 1 medium onion 4 tablespoons butter 1/4 cup all-purpose flour 2 cups milk Pinch grated nutmeg 2 cups grated Parmigiano-Reggiano 1/2 cup creme fraiche Instructions: Toss the apples with the lemon juice to coat in a small bowl.
Slice the sweet potato, using a Japanese mandolin slicer, lengthwise into 18 very thin slices. Adjust the mandolin to a thicker setting (matchstick thickness). Slice the remaining sweet potato into larger slices, and then slice those with a knife and cut into brunoise.
Bring a large pot of water to a boil and sprinkle with salt. Cook the sweet potato slices until just al dente, 3 to 5 minutes. Let cool on a sheet tray.
Heat the butter in a small saute pan over medium heat. Add the brunoise sweet potatoes and a pinch of salt and cook until tender but not mushy, about 5 minutes. Remove from the heat.
Mix the crushed red pepper flakes, scallions, half of the apples and the mustard in a large bowl and season with salt. Gently fold in the crab using a rubber spatula, being careful not to break up the meat.
On a clean flat surface, lay out 1 of the sweet potato slices. Spoon about 1 tablespoon of the crab filling 1 inch from a short side. Fold the border over the filling, and then continue to roll up the cannelloni. Transfer the cannelloni to plates seam-side down, using a small offset spatula. Continue the process, plating 3 cannelloni per plate. Top each plate of cannelloni with 2 teaspoons of the remaining apples and 2 teaspoons of the sauteed sweet potatoes. Cover with some of the Parmigano Sauce and a few sprinkles of grated Parmigano-Reggiano. Lightly brown the tops, using a torch, and serve with the arugula. Heat the olive oil in a saute pan over medium heat. Once the oil is hot, cook the onions until softened, about 5 minutes, and then pour in the milk and simmer. Melt the butter in another saute pan over medium heat, and then add the flour and cook until the flour and butter resemble wet sand, 3 to 4 minutes. Strain the milk and gradually whisk into the butter and flour until incorporated, and then season with salt and nutmeg. Slowly bring the mixture to a boil, stirring frequently to prevent scorching on the bottom. Once the sauce has come to a boil and thickened, stir in the grated Parmigiano-Reggiano. Remove from the heat and stir in the creme fraiche. Taste and adjust the seasoning, if needed. ","[Chardonnay, Pinot Grigio, Vermentino, Barolo]" 1311,"Moroccan Couscous 4 tablespoons (1/2 stick) unsalted butter 3/4 cup chopped shallots 3 cups Homemade Chicken Stock, recipe follows, or canned broth 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 cups couscous 1/2 cup pignoli nuts, toasted 1/4 cup currants 3 (5-pound) chickens 3 large onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled and cut in 1/2, optional 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes. Add the pignoli nuts and currants to the couscous, stir and serve. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1312,"Flor Delice 1 1/2 ounces tequila (preferably anejo or reposado) 1 ounce Manzanilla sherry 1/4 ounce maraschino liqueur 1/4 ounce elderflower liqueur 2 dashes orange bitters Marasca cherry, for garnish (optional) Instructions: Combine the tequila, sherry, maraschino liqueur, elderflower liqueur and orange bitters in a cocktail shaker with ice; stir. Strain into a chilled martini glass and garnish with a cherry. ","[Tequila, Sherry, Maraschino Liqueur, Elderflower Liqueur]" 1313,"Swordfish Panini with Arugula and Lemon Aioli 2/3 cup mayonnaise 1 lemon, zested 2 tablespoons fresh lemon juice 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons olive oil 4 (6-ounce) pieces swordfish, about 1-inch thick Salt and freshly ground black pepper 1 tablespoon herbs de Provence 2 cloves garlic, minced 1 loaf focaccia bread 2 ounces (about 2 cups) fresh arugula greens Instructions: For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside. For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish. Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 1314,"The Best Buttermilk Waffles 1 3/4 cup all-purpose flour (see Cook's Note) 2 tablespoons granulated sugar
1 3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 3/4 cup well-shaken buttermilk
2 large eggs
2 teaspoons vanilla extract
1 stick unsalted butter, melted and slightly cooled
Nonstick cooking spray
Maple syrup, jam, berries or yogurt, for serving
Instructions: Preheat a waffle iron to medium-high. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1315,"Yorkshire Pudding with Roast 9 ounces all-purpose flour, approximately 2 cups 1 1/2 teaspoons kosher salt 4 large eggs, room temperature 2 cups whole milk, room temperature 1/4 cup beef drippings, divided* Instructions: Preheat oven to 400 degrees F. Leave 2 tablespoons of drippings in the roasting pan and place in the oven. Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast. ","[Chardonnay, Riesling, Sparkling Shiraz]" 1316,"Chickpea and Octopus Salad 3/4 pound raw baby octopus or cooked octopus meat Coarse salt 2 cups fish stock or clam juice 1 cup water 1/4 cup white vinegar 1 tablespoon black peppercorns 5 bay leaves, plus 1 for chick peas 1/2 pound dried chickpeas, picked over and soaked in water to cover for 3 hours or overnight 1 1/2 quarts water 3 tablespoons lemon juice 1/4 cup finely chopped fresh parsley 1/4 cup finely chopped fresh oregano 3/4 teaspoon salt 1 teaspoon freshly ground black pepper 3 tablespoons fruity extra virgin olive oil 1 head of red leaf lettuce, inner leaves only, for serving 1/4 cup crumbled feta cheese, for serving (optional) 2 Italian Roma tomatoes, seeded and diced, for serving (optional) Instructions: If using raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water. To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve 1/4 cup. When ready to use, cut the octopus into bitesized pieces. Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish: rinse and drain them well before adding to the salad.) In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated. Mound the salad onto a platter and place leaves of red leaf lettuce upright all around the edges. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 1317,"Eliopitta: Olive Bread 2 tablespoons olive oil 1 medium onion, chopped fine 4 cups flour, sifted 1 tablespoon baking powder 1 teaspoon salt 3/4 cups warm water 1/4 cup extra-virgin olive oil 1 tablespoon thyme, chopped fine 1 cup Kalamata olives, pitted and chopped Milk, for a glaze Instructions: In a saute pan, heat a 2 tablespoons of olive oil and add the onions. Cook until lightly browned but not fully caramelized. Set aside to cool. In a bowl, mix the dry ingredients: flour, baking powder, and salt. Add the Sauteed onions to the dry ingredients. Then add the water, olive oil, thyme, and olives. Mix until well blended and a dough has formed. Turn out on a floured board and knead the dough until soft and smooth, about 5 to 8 minutes. Cover with a towel and let sit for about 20 minutes. Preheat oven to 400 degrees F. Shape the dough into a large ball and place in a greased loaf pan. Bake for 1 hour and until the bread is golden brown. When the bread is 10 minutes out from being done, brush the surface lightly with milk to give it a gloss. Remove the bread from the oven and place on a rack to cool. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 1318,"Gin Marmalade Cocktail 2 ounces gin, chilled 1 ounce freshly squeezed lemon juice 1 teaspoon sugar 1 almost-empty jar orange marmalade with about 1 tablespoon marmalade inside 1 strip orange peel, for garnish Instructions: Combine the gin, lemon juice and sugar in the almost-empty marmalade jar. Cover tightly with the lid and shake well. Pour the cocktail in a glass and garnish with a strip of orange peel. ","[Gin, Lemon, Orange]" 1319,"Miso Phat Poke 1 cup light soy sauce 2 tablespoons sesame oil
1 tablespoon cl pepper water
1 pound sashimi-grade tuna, cut into 1/4-inch cubes
Tobiko, thinly sliced scallions and toasted sesame seeds, for serving Instructions: Whisk together the soy sauce, sesame oil and cl pepper water in a medium bowl. Add the tuna and mix well. Let the mixture sit for a few minutes before serving. To serve, top with the tobiko, thinly sliced scallions and toasted sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 1320,"Chocolate Peanut Butter Cup Cookies One 16.5-ounce package refrigerated peanut butter cookie dough 1 bag of 24 miniature chocolate-peanut butter cups
Instructions: Preheat the oven to 350 degrees F. Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes. While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 1321,"Throwdown's Country Captain Chicken 3 tablespoons ancho chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground fennel 2 teaspoons ground turmeric 1 teaspoon ground cardamom 1 teaspoon ground cloves 1 teaspoon ground chili de arbol 1 teaspoon ground black pepper 1 tablespoon unsalted butter 1/4 cup finely diced Spanish onion 2 cups long-grain rice 1 (13-14 ounce) can unsweetened coconut milk 1 cup water 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 4 green onions, thinly sliced 2 teaspoons canola oil 6 slices bacon, diced 2 tablespoons unsalted butter 1 tablespoon canola oil 1 1/2 cups all-purpose flour Salt and freshly ground black pepper 8 bone-in chicken thighs, skin removed 1 medium Spanish onion, halved and thinly sliced 1 large bell pepper, halved, seeded and thinly sliced 2 cloves garlic, thinly sliced 1/2 serrano cl, finely diced 2 heaping teaspoons Mesa curry mix, recipe above 1 cup dry white wine 2 cups homemade chicken stock 1 (28-ounce) can plum tomatoes, drained well and coarsely chopped Scant 1/4 cup currants or raisins 1 1/2 tablespoons chopped fresh thyme leaves Honey 1/3 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish Slivered almonds, lightly toasted and chopped Coconut Rice with Green Onions, recipe above Instructions: For the coconut rice with green onions: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes. Remove from the heat and let the rice sit, covered for 5 minutes. Remove the lid, fluff with a fork and fold in the green onion. Let sit 5 minutes before serving. Preheat the oven to 325 degrees F. Heat the oil in a large, high sided saute pan over medium-high heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the butter and 1 tablespoon of canola to the rendered bacon fat in the pan and heat until it begins to shimmer. Put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Sear the chicken on both sides until golden brown. Remove to plate. Add the onion and bell pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic and the serrano and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add the wine and cook until reduced by 3/4. Add the chicken stock, bring to a simmer and reduce slightly. Stir in the tomatoes, currants or raisins, thyme, 2 teaspoons of honey and season with a little salt and pepper and bring to a simmer. Nestle the chicken thighs into the pan, cover with a tight fitting lid and bake in the oven for 35 minutes. Remove the lid after 35 minutes and continue to bake an additional 15 minutes. Remove the chicken to a platter and tent slightly to keep warm. Put the pan and sauce back on the burner over high heat and bring to a boil. Let the sauce reduce slightly, then season with salt, pepper, and honey, to taste. Stir in the parsley. Spoon the sauce over the chicken and top with the bacon, almonds and more parsley. Serve with Coconut Rice with Green Onions. Combine all the spices in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 1322,"Waxie's Garlic Sourdough Bread 1 sourdough baguette, halved lengthwise 3 tablespoons butter, softened
1/4 cup freshly grated Parmesan
Salt
2 cloves garlic, halved Instructions: In a small bowl, combine the butter and Parmesan and blend well with a fork. Season with salt. Toast the baguette until lightly golden. Rub with the cut sides of the garlic, then spread with the butter-Parmesan mixture. Briefly run the bread under the broiler, just until the butter is nice and bubbly. Slice into pieces and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1323,"Spotted Dick 1 pound (450 grams) plain white flour, preferably unbleached 1 level teaspoon/1/2 American teaspoon salt 1 level teaspoon/1/2 American teaspoon bread soda (baking soda), finely sifted *see note 1 dessertspoon sugar 3 to 4 ounces (85 to 110 grams) sultanas 1 free range egg (egg is part of liquid measurement) About 14 fluid ounces (425 milliliters) buttermilk Instructions: Preheat your oven to 425 degrees F (220 degrees C). In a large mixing bowl sift in the flour and bread soda, add the salt, sugar, and sultanas. Mix well by lifting the flour and fruit up in to your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore hopefully more lightness to your finished bread. Now make a well in the center of the flour. Break the egg into the bottom of your measuring jug, and add the buttermilk to the14 fluid ounce (425 milliliter) line (your egg is part of your liquid measurement). Pour most of this milk and egg into the flour. Using 1 hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. The trick with spotted dick like all soda breads is not to over mix the dough. Mix it as quickly and as gently as possible thus keeping it light and airy. When the dough all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. With floured fingers roll lightly for a few seconds just enough to tidy it up. Pat the dough into a round, pressing to about 2-inch (6 centimeter) in height. Place the dough on a baking tray dusted lightly with flour. With a sharp knife cut a deep cross on it, let the cuts go over the sides of the bread. Prick with knife at the 4 triangles as according to Irish Folklore this is to let the fairies out! Put in the preheated oven for 10 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 35 minutes or until cooked. If you are in doubt about the bread being cooked, tap the bottom: if it is cooked it will sound hollow. Serve freshly baked, cut into thick slices and smeared with butter and jam. Spotted Dick is also really good eaten with cheese. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1324,"Zucchini with Pork and Shrimp (Bau Xao-Vietnam) 1 1/4 pounds zucchini 1/2 teaspoon salt 4 ounces raw shrimp 4 ounces lean pork 7 to 8 tablespoons fresh cilantro leaves 1 small onion 1 garlic clove 1 scallion 2 tablespoons vegetable oil Freshly ground black pepper 2 tablespoons fish sauce, or salt to taste Instructions: Trim the zucchini and cut them into quarters lengthwise. Cut away and discard most of the seeded area. Now cut the zucchini shells into fingers that are roughly 2 1/2 inches long, 1/2 inch wide, and 1/4 inch thick. Put these into a bowl. Add the salt and toss to mix. Set aside for 30 minutes. Wash the zucchini under cold running water and pat them as dry as possible with paper towels. Peel and devein the shrimp and split them in half lengthwise. Cut the pork into 1/8-inch-thick slices, about 2 1/2 inches long, and 1/4 to 1/2 inch wide. Chop the cilantro leaves coarsely. Peel and finely chop the onion and garlic. Cut the scallion into fine rings along its entire length, including the green section. Put the oil in a large frying pan or wok and set it over a high heat. When hot, add the garlic and onion, and stir-fry for 1 minute. Add the pork and shrimp. Stir and cook for 2 minutes. Then put in the zucchini, pepper, and fish sauce. Stir and fry for about 3 minutes. Add the cilantro and scallion. Stir and cook for 30 seconds. Serve hot. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 1325,"Savory French Toast with Homemade Sausage Patties and Warm Honey, Strawberries and Basil 3 large eggs 2/3 cup whole milk or cream 1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple of handfuls Freshly grated nutmeg Salt and freshly ground black pepper 1 1/2 pounds ground pork 2 1/4 teaspoons ground sage or rubbed sage, half a palmful 2 1/4 teaspoons granulated onion 1 1/2 teaspoons granulated garlic, half a palmful 2 1/4 teaspoons fennel seed, half a palmful 3 pinches ground cloves or allspice 2 tablespoons extra-virgin olive oil 8 slices thick cut good quality white bread 2 tablespoons butter 2 cups halved or sliced strawberries 1/2 cup thinly sliced or torn fresh basil leaves 1 teaspoon sugar Good quality honey of your favorite variety, for liberal drizzling Instructions: Preheat the griddle to medium. Whisk together the eggs, milk or cream, the cheese, the nutmeg and salt and pepper, to taste, in a shallow dish. In a medium bowl add the pork, sage, onion, garlic, fennel, cloves, lots of black pepper and salt, to taste, and mix to combine. Divide the mixture into 4 pieces and form each piece into 2 small patties, about 2 1/2-inches wide. Heat the extra-virgin olive oil in large skillet over medium heat. Add the patties and cook 3 to 4 minutes on each side. Turn off the heat and keep warm in the pan. Wipe the hot griddle with butter nested in a paper towel. Soak the bread, a few slices at a time, in the milk mixture, shaking off the excess. Add the bread to the griddle and cook until toasted, crispy and golden, about 3 minutes on each side. Cook in batches, if necessary. While the bread toasts, combine the strawberries, basil and sugar in a medium bowl. Halve the toast from corner to corner. Serve the toast on individual plates layered with sausage patties, a liberal drizzle of honey and the berries with basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 1326,"Bread and Butter Pickles 3 pounds pickling cucumbers 2 tablespoons pickling salt Ice 2 teaspoons whole yellow mustard seed 2 teaspoons crushed red pepper flakes 4 cups apple cider vinegar 1 cup granulated sugar 1 teaspoon turmeric Instructions: Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours. Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine. Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using. ","[Chardonnay, Riesling, Sauvignon Blanc, Vermentino]" 1327,"Asparagus-Fennel Salad Kosher salt 1 small bunch asparagus, trimmed and cut into 1-inch pieces 1/3 cup mayonnaise 1/3 cup sour cream 1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds 1/2 cup fresh parsley 1/4 cup fresh tarragon Juice of 1 lemon 2 oil-packed anchovy fillets Freshly ground pepper 1 head Boston lettuce, torn
1 5-ounce package mixed baby greens (about 8 cups) 1 cup sugar snap peas, trimmed and halved 2 stalks celery, thinly sliced
1/2 cup chopped roasted pistachios Instructions: Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Meanwhile, make the dressing: Combine the mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor. Process until smooth. Refrigerate until ready to serve. Combine the asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1328,"Eggs in Tomato Sauce 4 tablespoons extra virgin olive oil 2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows) 8 eggs 4 ounces scamorza or mozzarella, sliced 6 fresh basil leaves Salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped Dried chili peppers, crushed 1 (28-ounce) can peeled plum tomatoes, pureed Salt 3 fresh basil leaves, torn Instructions: Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil. Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top. Simmer on low to medium heat, with lid on, for approximately 5 minutes. Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately. Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 1329,"Tulip Cake Canola oil, for greasing One 15.25-ounce box classic yellow cake mix (plus required ingredients) 4 sticks (1 pound) unsalted butter, at room temperature 8 cups confectioners' sugar 2 tablespoons whole milk 2 teaspoons vanilla extract Large pinch kosher salt 12 drops leaf green gel food coloring 36 drops Christmas red gel food coloring 8 drops soft pink gel food coloring Instructions: For the cake: Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 3 cups in a 12-cup standard muffin tin with cupcake liners. Grease the bottoms and sides of two 9-inch round cake pans. Prepare the cake batter according to the package instructions. Spoon 1/4 cup of the batter into each of the lined muffin cups (they should be about three-quarters full). Divide the remaining batter evenly between the prepared cake pans (about 2 cups batter per cake pan).
Bake the cupcakes and the cake, rotating the pans about halfway through, until a toothpick inserted into the center of the cupcakes and cake comes out clean, 16 to 18 minutes for the cupcakes and 18 to 20 minutes for the cakes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely. For the frosting: Meanwhile, combine the butter, confectioners' sugar, milk, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth.
Tint 1 heaping cup of the frosting with the green gel food coloring in a medium bowl. Scrape the green frosting into a pastry bag fitted with a 11/16-inch plain round tip (number 809). Tint 1 heaping cup of the frosting with 24 drops Christmas red gel food coloring in another medium bowl. Scrape the dark red frosting into a pastry bag fitted with a 11/16-inch plain round tip (number 809). Tint 1 heaping cup frosting with 10 drops of Christmas red gel food coloring in a third medium bowl. Scrape the light red frosting into a pastry bag fitted with a 11/16-inch plain round tip (number 809). Tint the remaining frosting (about 3 cups) with the pink gel food coloring and 2 drops Christmas red gel food coloring. Scrape 1 1/2 cups of the pink frosting into a pastry bag fitted with a 11/16-inch plain round tip (number 809). Cover the remaining pink frosting with plastic and reserve for layering the cake. To assemble: Place 1 cake layer upside down on the top half of on an extra-large cutting board or platter (at least 8 1/2-by-9 inches) and spread with the reserved pink frosting. Top with the second cake layer.
Using a serrated knife, cut the cake in half across the center. Make a second cut that crisscrosses the first so that the 2 cuts form a narrow X, with the top half of the X slightly wider than the bottom. You will have 2 small wedges and 2 large wedges; the cuts should intersect slightly below the center of the cake.
Remove the small wedge cut out of the top of the cake. Trim off the larger two corners to make it into a diamond shape. Set the trimmed corners aside. Snuggle the diamond back in between the larger two wedges.
For the ombre frosting: Pipe a thick line of dark red frosting on the large left wedge in a crescent shape along the outer edge. Pipe a thick line of dark red frosting on the large right wedge in a crescent shape along the upper portion of the inner edge, stopping where the four pieces of cake come together in the center (do not let the line run over on the left wedge). Pipe a thick border of dark red frosting around the diamond in the middle of the cake. Pipe a thick line of light red frosting on the large left wedge next to the dark red frosting. Pipe 2 thick lines of light red frosting in on the large right wedge next to the dark red frosting to continue filling in the wedge. Pipe a line of light red frosting into the center of the diamond to fill in the diamond. Pipe thick lines of the pink frosting in crescent shapes next to the light red frosting on both large wedges so the cake is fully covered. Carefully drag a small offset spatula from the top of the left large wedge to the bottom, curving with the lines to smooth and blend the frosting without mixing up the colors. Wipe the spatula clean and repeat on the right side. Wipe the spatula clean and use it to smooth out the frosting in the diamond.
Arrange the cupcakes in a line at the bottom of the tulip to create a stem. Pipe the green frosting in three straight vertical lines to cover and coat the cupcakes. Arrange the reserved cake corners along the stem to create leaves and pipe the green frosting over the top to cover. Carefully drag a small offset spatula from top to bottom to smooth the frosting on the stem and leaves.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1330,"Cat's Broccoli Slaw 1/3 cup Dijon mustard 1/2 cup sugar 1/3 cup extra-virgin olive oil 3 tablespoons hot sauce 1 teaspoon celery seeds Kosher salt Freshly ground black pepper 2 packages broccoli slaw Instructions: In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1331,"Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese 12 medium-sized portobello mushroom caps, wiped clean 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 pound baby spinach, washed and dried 4 ounces manchego cheese, thinly sliced into 8 pieces Sherry Vinaigrette, recipe follows 2 tablespoons finely chopped fresh chives, for garnish, optional Instructions: Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer. Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired. 1 small shallot, finely chopped 1/4 cup sherry vinegar or balsamic vinegar 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup olive oil Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified. 1 small shallot, finely chopped 1/4 cup sherry vinegar or balsamic vinegar 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup olive oil Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 1332,"Gravy 2 medium carrots, roughly chopped 1 large onion, roughly chopped 3 ribs celery, roughly chopped 1 medium turnip, peeled and roughly chopped 1 large Granny Smith apple, peeled, cored and chopped 1 clove garlic, peeled Extra-virgin olive oil 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 1 cup apple liqueur (recommended: Calvados) 4 cups low-sodium chicken stock Instructions: Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy. Serve with roast and stuffing. ","[Burgundy, Merlot, Pinot Noir, Tempranillo]" 1333,"Shrimp Scampi Pizza 3 tablespoons unsalted butter 3 garlic cloves, minced 1/4 teaspoon crushed red pepper 1/3 cup dry white wine Finely grated zest of 1/2 lemon Kosher salt and freshly ground pepper All-purpose flour, for dusting 1 pound refrigerated pizza dough, at room temperature 1/2 pound medium peeled and deveined shrimp with tails removed, halved lengthwise 3 ounces whole-milk mozzarella cheese, shredded 1/4 cup flat-leaf parsley, roughly chopped Freshly grated Parmesan, for serving Instructions: Set an inverted baking sheet on a rack in the center of the oven and preheat the oven to 450 degrees F. Invert another baking sheet and place a piece of parchment on top and set aside. Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is golden, 4 to 5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.
Dust the parchment paper on top of the inverted baking sheet with flour. On a lightly floured work surface, roll out and stretch the dough into a 12-inch circle then place it on the paper. Scatter the shrimp evenly over the dough leaving a 1/2 inch border all around. Spoon the butter sauce over the shrimp, and use a pastry brush to spread the sauce to the edges. Finish by sprinkling the mozzarella cheese over the top, staying within the border. Place the sheet pan with the pizza on top of the preheated inverted baking sheet and bake until the dough is crisp and the shrimp are cooked through, 12 to 14 minutes. Sprinkle the pizza with the parsley and freshly grated Parmesan, slice into wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1334,"Butternut Squash Mostarda Extra-virgin olive oil 1 red onion, cut into 1/4-inch dice 1/2 teaspoon crushed red pepper Kosher salt 4 cups butternut squash, cut into 1/2-inch dice 1 cup dried cranberries 1 cup sugar 1/2 cup champagne vinegar 1 orange, peel removed in strips with a veggie peeler and cut into 1/4-inch dice 2 tablespoons mustard seeds 1 tablespoon dried mustard powder 1/2 bunch fresh chives, finely chopped Mustard oil, for drizzling Instructions: Coat a large straight-sided saute pan with olive oil. Add in the red onions, crushed red pepper, and season with salt. Bring the pan to a medium heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add in the squash, dried cranberries, sugar, champagne vinegar, orange zest, mustard seeds, mustard powder, and season with salt. Stir to combine. Add 1 cup of water and bring to a boil and then reduce to a simmer. Cover and simmer for 10 minutes. Remove the lid and cook another 15 minutes, stirring the squash frequently until the liquid has evaporated and the squash is a chutney-like consistency. Check to make sure the squash is cooked through and soft but can still hold its shape. Stir in chives and drizzle with mustard oil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 1335,"Maple Butternut Fudge 3 cups fancy or medium amber Vermont maple syrup 1/2 cup chopped walnuts Instructions: Boil syrup to 234 degrees. Cool quickly. Stir until syrup starts to lighten and thicken. Add nuts. Pour into a buttered 8-inch by 8-inch pan. ","[Chardonnay, Riesling, Gewrztraminer]" 1336,"Smoked Salmon Pizzas 1 1/4 cups warm (100 to 110 degrees) water 2 (1/4-ounce) packages active dry yeast 1 tablespoon honey Good olive oil 4 cups all-purpose flour, divided, plus extra for kneading Kosher salt and freshly ground black pepper Fine cornmeal 8 ounces Italian mascarpone 1 tablespoon minced fresh chives 1/2 to 3/4 pound thinly sliced smoked salmon, preferably Scottish or Norwegian Mesclun with Lemon Dill Vinaigrette, for topping 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1 tablespoon minced fresh dill 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 pound mesclun greens Minced fresh chives, for garnish Instructions: For the dough, combine the water, yeast, honey, and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with the dough hook. Add 3 cups of the flour, then 2 teaspoons of salt and mix for about 10 minutes, slowly adding up to 1 more cup of flour to just keep the dough from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Brush a medium bowl with olive oil, place the dough in the bowl, and turn it several times to cover lightly with oil. Cover the bowl with a clean, damp kitchen towel and set aside at room temperature for 30 minutes, until doubled in size. Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a sheet pan and cover them with the damp towel. Allow the dough to rest for 10 minutes. Preheat the oven to 500 degrees. Sprinkle 3 sheet pans with cornmeal. If you've chilled the dough, leave it at room temperature for 30 minutes to allow it to come to room temperature. Press each piece of dough into a circle with your fingertips. Stretch the balls of dough into rough 8-inch circles and place them on the prepared sheet pans. Brush the dough with olive oil and bake for 12 to 15 minutes, until lightly browned and crisp, rotating the pans to bake evenly. Set aside to cool slightly. Whisk the mascarpone with 1 tablespoon of the chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread the mixture on the pizzas, and place one layer of smoked salmon on top. Place the pizzas on a serving board, top them with dressed mesclun, and serve immediately. Whisk together the lemon juice, olive oil, dill, salt, and pepper. Toss the mesclun greens with enough of the vinaigrette to moisten. Sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1337,"Molten Chocolate Espresso 6 ounces excellent-quality bittersweet chocolate 1/4 cup (1/2 stick) unsalted butter 1 cup sugar 2 large eggs 1/2 cup heavy cream, plus 1 cup for whipping 1 teaspoon pure vanilla extract Pinch salt 1/4 cup all-purpose flour 1 teaspoon espresso powder Unsweetened cocoa powder, for garnish Instructions: Preheat the oven to 350 degrees F. Melt the chocolate with the butter in the top of a double boiler; set aside to cool. In an electric mixer with a paddle attachment (or by hand, with a spoon), mix the sugar and eggs until lightened in color, about 1 minute. Pour in the cooled chocolate-butter mixture, then beat or stir in the 1/2 cup cream, vanilla, and salt. Beat well, scraping down the sides of the bowl as you go. Add the flour and mix just until blended. Divide the mixture between 4 (6-ounce) oven-proof cappuccino cups. (They should be filled to 1/4-inch below the rim of the cup.) Put them on a baking sheet and bake for 30 to 35 minutes, just until the tops begin to crack. Do not over bake (the top should be crisp but the interior soft). Let them cool for about 15 minutes while you make the whipped cream. Dissolve the espresso powder in the remaining 1 cup of heavy cream, then whip the cream until it forms soft peaks. Put a dollop of the flavored whipped cream on each warm \cappuccino\ and garnish with a dusting of cocoa. Serve warm. ","[Barolo, Syrah, Tempranillo, Pinotage]" 1338,"Raspberry Tart 3/4 cup unsalted butter at room temperature 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour Pinch salt 1 cup good raspberry preserves 1 1/2 pints fresh raspberries (3 packages) Instructions: Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm. Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature. Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1339,"Lavender Ice Cream Pie 2 1/2 cups heavy cream 3/4 cup whole milk 1/3 cup lavender honey 1/4 cup plus 1 heaping tablespoon granulated sugar 2 teaspoons dried lavender 1/4 teaspoon kosher salt, plus a pinch 4 large egg yolks Nonstick cooking spray 9 honey graham crackers (1 sleeve) 5 tablespoons unsalted butter, melted Purple coarse sugar, for topping (optional) Instructions: Make the ice cream: Heat the heavy cream, milk, honey, 1/4 cup granulated sugar, the lavender and a pinch of salt in a saucepan over medium heat, stirring occasionally, until hot but not boiling, about 5 minutes. Whisk the egg yolks in a medium bowl; slowly drizzle in 1 cup of the hot cream mixture, whisking constantly. Gradually stir the hot egg mixture into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl; discard the lavender. Fill a large bowl halfway with ice water. Carefully place the bowl of custard in the ice water and let sit, stirring the custard occasionally and adding more ice to the water as needed, until the custard is cold, about 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Generously coat a 9-inch pie plate with cooking spray. Pulse the graham crackers, the remaining 1 heaping tablespoon granulated sugar and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a bowl and stir in the melted butter. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until lightly browned and set, 10 to 12 minutes. Transfer to a rack; let cool completely. Freeze the custard in an ice cream maker according to the manufacturer's instructions, until it's the consistency of soft-serve. Spread in the cooled crust and sprinkle coarse sugar around the edge. Freeze until firm, at least 4 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1340,"Orecchiette with Clams, Sausage and Peppers Kosher salt 1 pound orecchiette 5 tablespoons extra-virgin olive oil 8 ounces hot Italian sausage, casings removed 3 pounds littleneck clams, scrubbed well 1/2 cup chopped roasted red peppers Freshly ground pepper 1/2 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water. Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams. Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper.
Stir in the parsley. Add the clams and gently toss.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1341,"Hurricane .5 oz. Captain Morgan Original Spiced Rum .75 oz. dark rum 3 oz. passion fruit 3 oz. mango juice 2 oz. sweet and sour mix 1 wheel lime Instructions: Add Captain Morgan Original Spiced Rum, dark rum, passion fruit or mango juice, and sweet and sour mix Shake and pour into crushed ice-filled hurricane glass or other specialty glass Garnish with lime wheel ","[Rum, Mojave, Mai Tai]" 1342,"Mini Scalloped Potatoes Unsalted butter, softened, for the ramekins 1 1/4 cups grated sharp white cheddar cheese 1/2 cup grated parmesan cheese 1 tablespoon finely chopped fresh chives 1/4 teaspoon all-purpose flour Large pinch of cayenne pepper 1 1/2 pounds Yukon Gold potatoes (1 1/2 to 2 inches in diameter), unpeeled Kosher salt and freshly ground black pepper 1 cup plus 2 tablespoons heavy cream Instructions: Preheat the oven to 350 degrees F. Generously brush six 6-to-8-ounce ramekins with butter. Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl. Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine. Divide half of the potato-cheese mixture among the prepared ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins). Top with half of the cream. Repeat with the remaining potato-cheese mixture and cream. Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, about 40 minutes. Increase the oven temperature to 425 degrees F, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes. Run a knife around the edges and let stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1343,"Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes 1/4 cup sherry vinegar 1 tablespoons soy sauce 3/4 cup olive oil Salt and freshly ground pepper 1/2 pound haricot verts, cooked in salted water until al dente and drained 1/2 cup vinaigrette 2 tomatoes, halved, seeded and finely diced 2 shallots, finely sliced Salt and freshly ground pepper 1/4 cup finely chopped chives 4 tile fish fillets, about 6 ounces each Salt and pepper 1 cup flour 1/4 cup yellow cornmeal 3 tablespoons olive oil Instructions: Whisk all ingredients together in a small bowl and season with salt and pepper to taste.; Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.; Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste. Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley. Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1344,"Spicy Beef Short Rib Taco 1 pound boneless beef short ribs
Salt and pepper
Hard-shell tortillas, warmed Sweet cl sauce (see Cook's Note) Chopped fresh cilantro Chopped onion Instructions: In a stockpot of water seasoned with 1/4 cup each salt and pepper, boil the short ribs until soft and tender, about 5 hours. Drain and let cool. Shred the short ribs with two forks or your hands. Place a good portion of shredded beef on a tortilla shell. Top with some sweet cl sauce, diced cilantro and onions. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 1345,"Red Wine Risotto with Chorizo 1 cup minced sweet chorizo 1 tablespoon olive oil 1 small white onion, minced 2 cups Carnaroli rice or Arborio, if not available 2 cups red wine 4 cups chicken stock, warmed 2 tablespoons butter 2 cups grated Mancego, plus more, for garnish 1 cup peas, frozen, fresh, or canned Chopped parsley, as a garnish Instructions: Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent. Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low. Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo. ","[Barolo, Cabernet Sauvignon, Tempranillo, Garnacha]" 1346,"Chicken Fried Steak 1 1/4 pound boneless round steak, fat trimmed and pounded 1/4-inch thick (using a meat pounder with burled face) 1 1/2 cups buttermilk Salt and freshly ground black pepper 2 1/2 cups all-purpose flour, plus 2 heaping tablespoons 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 1 teaspoon cl de arbol Canola oil 1/2 pound slab bacon, cut into lardons 2 cups whole milk, heated 2 tablespoons heavy cream Finely chopped fresh thyme leaves Fresh thyme sprigs Instructions: Preheat the oven to 300 degrees F. Cut the steak into 4 equal portions. Put the buttermilk in a medium baking dish and season with salt and pepper, to taste. Combine the 2 1/2 cups of flour, garlic powder, onion powder, paprika, cl de arbol and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide it between 2 baking dishes. Dredge the steak, a few pieces at a time, in the flour mixture and pat off the excess. Dip them in the buttermilk and allow the excess to drain off. Dredge them again in the flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Heat 1-inch of oil in a large cast iron skillet until it reaches 360 degrees F on a deep-fry thermometer. Add the meat, 2 pieces at a time, and cook until golden brown on both sides. Remove them to a plate lined with paper towels and season with salt, to taste. Repeat with the remaining pieces. Transfer the meat to a rack set on a baking sheet and keep them warm in the oven while you make the gravy. Remove all but 2 tablespoons of the fat from the skillet, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Return the skillet to the stove over medium heat. Whisk the remaining 2 tablespoons of flour into the pan and let it cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper, to taste. Serve 1 piece of steak per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 1347,"Chuy's Burrito 9 pounds bone-in pork butt, diced 4 cups lard
1/3 cup diced onion
1/4 cup beer
1/4 cup fresh squeezed orange juice
1 teaspoon salt
1/2 teaspoon granulated garlic
1 cup lard 6 Anaheim chiles One 16-ounce block Monterey Jack cheese
1 1/2 cups all-purpose flour 6 large eggs
6 large avocados 2 limes
1 teaspoon salt
2 Roma tomatoes, diced 1 onion, diced 1 bunch fresh cilantro, finely chopped 1/2 teaspoon salt
Six 14-inch flour tortillas Instructions: For the carnitas: Add diced pork to a medium stockpot along with the lard, onion, beer, orange juice, salt and garlic and stir ingredients together. Bring to a simmer over medium heat, then allow pork to cook, stirring every 10 minutes, until tender and golden brown, about 2 hours. For the cl relleno: Meanwhile, set a large skillet over medium heat and add 1/2 cup lard. Add Anaheim chiles and fry until skin begins to separate from the peppers, about 5 minutes; transfer peppers to a container that contains 2 liters water. Allow chiles to cool, then remove the skin. Make a small 1/2-inch opening on each cl (by the stem). Cut block of cheese into 2-inch-long strips and stuff each pepper with 2 or 3 strips of cheese. Roll the stuffed chiles in flour until fully covered (reserve 1 teaspoon flour). Set aside. Separate egg whites from egg yolks. Whisk egg whites with an electric mixer until you have a cloudlike substance, about 10 minutes. Add reserved teaspoon flour, then add all 6 yolks one at a time. Add remaining 1/2 cup lard to a large skillet over high heat. Dip each cl individually in meringue, then slowly lay cl in skillet. Cook each side until golden brown, 2 to 3 minutes per side. Remove stems from all chiles and set aside. For the guacamole: Peel and mash avocados in a medium bowl, then stir in lime juice and salt. Set aside in refrigerator to cool. For the pico de gallo: Mix tomatoes, onion and cilantro in a medium bowl. Add salt to taste. For the burritos: Heat a tortilla in a griddle over medium heat; set aside. Add about 18 ounces carnitas to a large skillet and fry until crispy. Add a cl relleno to the same skillet and cook until the cheese is melted and the outer part of the cl relleno is crispy. Transfer cl relleno and carnitas to the center of the heated tortilla. Evenly spread guacamole and pico de gallo to taste. Fold burrito in half, then bring in the sides and roll into a burrito. Repeat with remaining ingredients. ","[Rioja, Barolo, Chianti, Tempranillo]" 1348,"Tarta La Bouie with Grilled Apples 1/2 cup (1 stick) salted butter, softened 1 cup granulated sugar
1 large egg plus 1 large egg yolk
1 tablespoon whole milk
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
Pinch kosher salt
3 cups half-and-half 1/2 cup granulated sugar
1/3 cup cornstarch
1 teaspoon fresh lemon zest
Seeds of 1 vanilla bean Pinch kosher salt
2 apples, quartered 3 tablespoons salted butter, melted
1 heaping teaspoon light brown sugar
Honey, for drizzling 1/4 cup powdered sugar, for dusting
Instructions: For the crust: Cream the butter and granulated sugar in a stand mixer, beating until light and fluffy. Beat in the eggs, milk, and vanilla until combined. Whisk together the flour, baking powder and salt in a separate bowl. Add the flour to the mixer in 2 additions. Mix until the dough comes away from the sides of the bowl. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 30 minutes and up to 1 day to chill. For the filling: Meanwhile, combine the half-and-half, granulated sugar, cornstarch, lemon zest, vanilla bean seeds and salt in a saucepan. Bring slowly to a boil, then simmer, whisking, until the mixture thickens, about 2 minutes. Remove from heat and allow to cool for a few minutes, then press a sheet of plastic wrap against the top of the mixture to keep a skin from forming. Cool completely. For the apples: Preheat a grill for cooking over medium heat. Put apple quarters in a bowl. Drizzle with the butter and light brown sugar and toss. Grill the apple quarters until lightly caramelized, 3 to 4 minutes per side. Allow to cool briefly, then thinly slice lengthwise. For the assembly: Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and let sit for 5 minutes at room temperature to remove the chill so it's easier to roll. Lightly flour your workspace and roll out the dough to 1/4-inch thick, then carefully place in a deep-dish pie pan. Trim the edges, then crimp. Whisk the cooled filling until smooth, then pour into the shell. Bake the pie until the crust is golden brown (the custard filling will still be jiggly), 30 to 35 minutes. Let cool completely, then refrigerate until well chilled and the filling is set, 2 to 4 hours. Top the pie with sliced apples, a big drizzle of honey and powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1349,"Spiced Peach Pie 2 (12-ounce) bags frozen peach slices 1/2 cup brown sugar 1/2 cup sugar 1/4 cup instant tapioca 2 tablespoons crystalized ginger, finely chopped 1/2 teaspoon ground cinnamon 1 (11-ounces) box pie crust mix 1/3 cup plus 1 tablespoon peach nectar, chilled, divided 1 egg 2 tablespoons coarse sugar, for dusting, optional Instructions: For crust: Preheat oven to 400 degrees F. For filling: In a medium bowl, stir to combine all filling ingredients. Set aside for 15 minutes. For crust: In a large bowl, stir together pie crust mix and 1/3 cup chilled peach nectar until dough forms a ball. Split dough in half, and form into 2 disks. On a lightly floured surface, use a rolling pin to roll dough 1 1/2-inches larger than an upside-down 9-inch pie pan. Fold dough in half and unfold over pie pan. Press onto bottom of pan. Fill pie shell with peach filling mixture; set aside. Roll out remaining dough and place over filled pie shell. Pinch the edges of the pie together or crimp with a fork. Trim away any excess dough. Lightly beat egg with 1 tablespoon peach nectar or water to make egg wash. Use a pastry brush to lightly brush top of pie with egg wash. Sprinkle with sugar. Cut slit in center to vent pie. Bake in preheated oven for 45 to 60 minutes or until crust is golden and filling is bubbling through vent. If edges get too brown, cover edges with foil to prevent burning. Cool before slicing. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 1350,"Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce 1/2 cup 1/16-inch thick sliced peeled ginger 2 cups chopped scallions, 1/2 cup 1/16-inch thick sliced celery 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 4 (6 ounce) fillets robalo (red snapper or grouper), skin off 4 cloves garlic, sliced 1/16-inch thick 2 onions, sliced 1/4-inch thick 1 large zucchini, diced into 1/4-inch cubes 2 cups fresh corn kernels 1 tablespoon naturally brewed soy sauce 2 teaspoons dried Mexican oregano 2 large Roma tomatoes, sliced 1/4-inch thick Extra-virgin olive oil, to cook 1 large or 2 small avocados, cut into 1/4-inch dice Lime wedges, for garnish Instructions: Scallion Ginger Sauce: In a saute pan lightly coated with oil, saute the ginger, scallions and celery until soft, about 5 minutes. Season and transfer to a blender. On high speed, blend and add the oil. Check for flavor. In a large pan on high heat, coat with oil. Season the fillets on both sides and sear both sides until brown, but still raw in center, 3 to 4 minutes, per side. Set aside. In the same hot pan, add the garlic and onions and cook until brown, about 3 to 4 minutes. Add the zucchini and corn, and cook for 3 to 4 minutes. Check for seasoning. Add the soy and oregano, check for flavor. Let cool. On a 18 by 18-inch sheet of foil, place a mound of the vegetables in the middle. Top with tomato slices and season with salt and pepper. Lay 1 fish fillet on the tomatoes and drizzle with extra-virgin olive oil. Fold up papillote, making sure it is airtight. On a grill pan, or comal on low heat, place the papillotes on vegetable side down and cook for 10 to 12 minutes, adding water for steam. The package will puff up a little. Plating: Place the papillotes on plates and slice open with one horizontal cut and 2 vertical cuts towards the ends. Spoon on scallion sauce. Garnish with diced avocado and lime. Beverage: Lime Kir Royale (Juice of 1 lime per glass of sparkling wine, any Cava or sparkling wine from Vouvray) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 1351,"Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1352,"Mocha-Caramel Fudge Cooking spray 1 14-ounce can sweetened condensed milk 10 ounces semisweet chocolate chips (about 1 1/2 cups) 6 1/2 ounces milk chocolate chips (about 1 cup) 4 tablespoons unsalted butter 1 tablespoon espresso powder 1/4 teaspoon salt 3 tablespoons dulce de leche 3 tablespoons white chocolate chips Instructions: Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes. Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds. Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. ","[Malbec, Zinfandel, Petite Sirah, Port]" 1353,"Herring Sandwiches 4 thin pickled herring fillets (about 3/4-pound), cut into 1/2-inch pieces 1 small potato, peeled, boiled, cut into 1/4-inch cubes 1/4 cup finely chopped onion 2 tablespoons finely chopped dill pickle 1 small apple, peeled, cored, cut into 1/4-inch cubes 2 tablespoons mayonnaise Salt and freshly ground black pepper 1/2 stick butter, room temperature 6 thin slices black bread, halved Green leaf lettuce Instructions: Place herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper. Spread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture. ","[Riesling, Sauvignon Blanc, Grner Veltliner, Albari?o]" 1354,"Flourless Dark Chocolate Cake 8 tablespoons (4 ounces) unsalted butter 1 cup (5 1/2 ounces) chopped 66% dark chocolate, such as Amedei 3 large eggs 3/4 cup granulated sugar 1/2 cup unsweetened cocoa powder, sifted Orange gelato, for serving Instructions: Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F. Cover the bottoms of six 3-inch ring molds with aluminum foil, folding the excess foil up and around the outside of the ring molds to create a bottom. Alternatively, you can use 6 similar-size ramekins. In a double boiler or in a heatproof bowl set over, but not touching, simmering water, melt the butter and chocolate together, stirring occasionally. In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar on medium speed until doubled in volume, 10 to 15 minutes. Turn off the mixer, add the cocoa powder, and mix on low speed until blended. Using a large rubber spatula, fold in the melted butter and chocolate until just combined. Fill the ring molds about three-quarters full. Bake until the cakes look set but are still a little wiggly in the center, 8 to 10 minutes. Let the cakes cool, then remove from the molds. (The cakes may be made earlier in the day; let cool completely, then cover and keep at room temperature.) To serve, reheat the cakes briefly in a warm oven and serve with orange gelato on the side. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 1355,"Coconut Pandan Chiffon Ice Cream 1/3 cup coconut milk 1 to 2 frozen pandan leaves Oil, for oiling the cake pan 1/2 cup sugar 4 eggs, separated 1/3 cup avocado oil (makes cake texture better when frozen) 1 teaspoon salt 1 to 2 drops pandan extract 1/2 cup self-rising flour 1 cup milk 1 cup heavy whipping cream 1/3 cup coconut cream (Coco Lpez is the best) 1/2 cup sugar 1 teaspoon salt, or to taste 1/2 cup egg yolks Shredded coconut, for topping Instructions: For the cake: In a saucepan, pour the coconut milk and set on medium heat. Cut the frozen pandan leaves into small chunks and place in the coconut milk to steep. Cook until the temperature reaches 180 degrees F, then turn off the heat and let sit for 15 to 20 minutes. Strain and reserve the coconut pandan milk. Preheat the oven to 350 degrees F. Oil a 9-inch springform pan and line with parchment paper. To a stand mixer, add the sugar, egg yolks, avocado oil, salt, pandan extract and reserved coconut pandan milk blend. Beat with the whisk attachment until foamy, then sift in the flour. Pour the batter into a separate mixing bowl. In the now empty mixer bowl, add the egg whites and beat until stiff, about 5 minutes. Gently fold the egg whites into the batter. Do not overmix or you will knock out the air in the egg whites and the cake will be flat. Pour the mixture into the prepared pan. Bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Transfer the cake in the pan to the freezer for 20 to 30 minutes. (Freezing your finished cake has many benefits in ice cream making; you can easily cut into chunks, the cake has more body and it doesn\u2019t tear apart when folding into ice cream. Because it is already cold, you also don\u2019t have to worry about ice crystals forming around the cake when it freezes.) Cut into hunks. For the ice cream: In a saucepan, pour the milk, cream and coconut cream together. Turn the heat to medium and slowly stir. Bring to 120 degrees F. Meanwhile, in a mixing bowl, combine the sugar, salt and egg yolks. Mix thoroughly with a whisk, but not to the point where it is foamy. When the milk blend reaches 120 degrees F, slowly add the egg mixture, whisking constantly. It\u2019s important to pay attention and not pour too quickly, or you could curdle the egg (super gross). Continue to slowly stir with a silicone spatula, making sure to constantly scrape the bottom. Keep an eye on the temperature of the custard; at 138 to 140 degrees it will start to slightly thicken. When temp reaches 145 degrees F, turn off the heat and remove the pan from the range. Pour the custard into a mixing bowl and float the mixing bowl in an ice bath to cool to 40 degrees F. (The colder the custard pre-churn, the creamier the result will be.) Pour the cold custard into an ice cream maker and turn on. Let churn until it has a soft serve-like consistency, 10 to 15 minutes. Scrape the finished ice cream into a mixing bowl and fold in hunks of pandan chiffon cake. Freeze to finish hardening, about 1 hour. Top scoops of the ice cream with some shredded coconut before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 1356,"Duck a l'Orange 3 cups fresh orange juice 2 cups sugar
1 head garlic, sliced in half crosswise 2 tablespoons orange liqueur, such as Grand Marnier
One 4-inch piece fresh ginger, coarsely chopped
2 cups plus 2 tablespoons Chardonnay vinegar 1 habanero or scotch bonnet pepper 3 tablespoons cold unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
2 teaspoon coarsely crushed pink peppercorns
1 teaspoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
3 tablespoons ground cinnamon 3 tablespoons ancho cl powder 3 tablespoons pasilla cl powder 3 tablespoons ground cumin 3 tablespoons ground coriander 3 tablespoons ground ginger 3 tablespoons brown sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons kosher salt 1 tablespoon allspice 1 tablespoon ground cloves 1 tablespoon ground fennel seed 1 teaspoon cayenne pepper 1 teaspoon dried ground cl de arbol 2 tablespoons coarsely ground black pepper plus more for seasoning 2 tablespoons canola oil
1/4 pound slab bacon, sliced into three even strips 4 bone-in duck confit legs 4 duck breasts, skin scored Kosher salt and freshly ground black pepper
8 kumquats, thinly sliced 1 cup fresh orange juice 2 tablespoons honey
1 1/2 cups fresh cranberries
Fresh thyme sprigs, for garnish Instructions: For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat. Cook until the mixture reduces by half, about 20 minutes. Remove 1 cup of the reduction and set aside for the candied kumquats. Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Cook over high heat until reduced by half again, about 15 minutes. Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Whisk in the butter and cook until it melts. Add the parsley, chives, peppercorns and thyme and season with salt and pepper. For the duck confit: Whisk together the cinnamon, cl powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, cl de arbol and 2 tablespoons of the black pepper in a small bowl and set aside. Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels. Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet. Season the duck legs with salt, pepper and some of the spice rub. Store any remaining spice rub in an airtight container for a later use. Place the legs fat-side down in the baking drippings in the nonstick pan. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Turn them over and cook until the other side is crisp, 10 minutes more. Transfer the prepared baking sheet and keep warm in theoven until ready to serve. For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes. Turn the breasts over and continue cooking to medium and an instant-read thermometer inserted into the center registers 140 degrees F. Remove to a cutting board and let rest for 10 minutes before slicing crosswise into 1/4-inch-thick slices. For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes.
For the cranberry relish: Combine the orange juice and honey in a small saute pan, bring to a boil and cook until reduced by a quarter, about 3 minutes. Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. Set aside until ready to serve. To serve: Spoon some of the gastrique onto 4 large dinner plates. Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Garnish with thyme sprigs, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1357,"Paneer Mushroom Burger 1 cup chickpea flour 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon fenugreek leaves, crushed 1/2 teaspoon ground cloves Salt and pepper 1/4 cup plain yogurt 1/4 cup vegetable oil 8 ounces Homemade Paneer, cut into 2 pieces, recipe follows 1 tablespoon olive oil 1 cup sliced shiitake mushrooms 1 teaspoon fennel seeds 2 whole wheat buns Slices of avocados Slices of tomatoes 1 liter whole milk 1/4 cup white vinegar Instructions: Put the chickpea flour, ground coriander, ground cumin, fenugreek, cloves, a pinch each of salt and pepper, yogurt and 2 tablespoons water into a bowl and mix until well combined. Heat the vegetable oil in a large pan over medium heat. Carefully dip the Homemade Paneer pieces into the batter and gently add to the pan. Cook until golden brown, 1 to 2 minutes per side. Keep warm. Place a clean skillet over medium-high heat and add the olive oil. When it is hot, add the mushrooms and fennel seeds and sear them until they are golden brown, 3 to 5 minutes. Season with some salt. Serve the paneer burgers on the buns and top with the seared mushrooms and slices of avocado and tomato. Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle. Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid. Yield: 1 pound. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 1358,"Fire-Grilled Artichokes 1/8 cup fresh squeezed lemon juice 2 1/2 tablespoons Dijon mustard 3/4 ounce long hot Calabrian peppers, stemmed and seeded 1 3/4 cups mayonnaise 2 artichokes 1/2 cup fresh squeezed lemon juice 1/4 cup plus 2 teaspoons salt 4 tablespoons canola oil 2 teaspoons fresh ground pepper Instructions: For the Calabrian pepper aioli: In a food processor, combine and puree the lemon juice, Dijon mustard and peppers. Fold the mayonnaise into the puree and mix well. Reserve.
For the artichokes: Cut the artichokes in half lengthwise, splitting the stem. Remove the two bottom layers of leaves and, with a potato peeler, peel the stem until the outer fibers are removed. With a small spoon, dig out the inner fibers at the center of the artichoke.
Submerge the artichokes in a bowl of cold water and add the lemon juice to prevent browning.
Bring 1 gallon water to a boil and add 1/4 cup of the salt, stirring until dissolved. Add the artichoke halves to the boiling water and cook until a fork inserts easily into the stem, 10 to 15 minutes, depending upon the size of the artichoke. Remove from the boiling water and place in ice cold water to chill.
Heat a char broiler or wood-fired grill. Brush the cut side of the artichokes with the oil, season with the remaining 2 teaspoons salt and the pepper. Place cut-side down on the grill and cook until heated through.
Serve with the Calabrian pepper aioli. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 1359,"Pesto Chicken Skillet Supper 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small red onion, thinly sliced 1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large summer squash, halved and sliced into 1/4-inch half-moons
2 cups chopped kale
1/2 cup yellow cherry tomatoes, halved
1/2 cup red grape tomatoes, halved
2 ears corn, shucked and kernels removed
2 cloves garlic, minced
1/4 cup store-bought basil pesto 1/4 cup heavy cream
Juice of 1/2 lemon
One 5-ounce Parmesan wedge, grated
Instructions: Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve. Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes. In a small bowl, stir together the pesto and cream. Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1360,"Rigatoni Pie 6 tablespoons extra-virgin olive oil 9 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes One 28-ounce can whole peeled tomatoes in juice One 15-ounce can whole peeled tomatoes in juice 1 cup loosely-packed fresh basil leaves Kosher salt and freshly ground pepper 1 pound rigatoni 1 pound part-skim mozzarella, grated 2/3 cup grated Parmesan cheese Instructions: Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the cl flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1361,"Online Round 2 Recipe - Bean Dip 2 cups reserved butter beans from Fried Pork Chops recipe 1/4 cup water 2 teaspoons minced garlic 2 tablespoons grated Parmesan 2 tablespoons chopped fresh basil leaves 1 tablespoon lemon juice 1/4 teaspoon red pepper flakes Pinch salt and freshly ground black pepper 1/4 cup olive oil Instructions: In the bowl of a food processor, pulse together the beans and 1/4 cup water. Add all the remaining ingredients, except the olive oil, and pulse until smooth. Slowly pour in the olive oil with machine running and blend until smooth. Transfer to a bowl and serve with pita chips or crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 1362,"Strawberries and Strawberry Ice Cream with Balsamic Vinegar 1 quart strawberries, washed, stemmed, halved 1/4 cup sugar 3 tablespoons balsamic vinegar 1/4 teaspoon black pepper 1 cup strawberry ice cream Instructions: Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day. Divide the ice cream into 4 serving dishes. Top with 1/4 of the strawberries and the juice. Serve immediately. ","[Chardonnay, Moscato, Riesling]" 1363,"Biscuits 1/4 cup lard 2 cups flour 1 level tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar 3/4 cup milk Butter and jam or syrup, for serving Instructions: Preheat the oven to 400 degrees. Cut the lard into the dry ingredients with a fork or pastry blender until the mixture resembles coarse cornmeal. Stir in the milk a small bit at a time, adding just enough so that the dough rounds up and leaves the sides of the bowl. Turn the dough out onto a lightly floured surface and roll it out until it is 1/2-inch thick. Then with a 2 1/2-inch biscuit cutter, cut out the biscuits and place them on an ungreased baking sheet. Bake for 10 to 15 minutes, or until they are golden brown on top. Serve hot with butter and jam or with syrup. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 1364,"Poppy Seed Cole Slaw 1 bag (16 ounces) pre-washed tri-color cole slaw mix (recommended: Fresh Express) 1 (8.25 ounce) can mandarin oranges, drained 1 (8-ounce) pineapple chunks, drained 1/2 cup poppy seed dressing (recommended: Knott's) 1/2 cup organic sour cream Instructions: In a large mixing bowl combine cole slaw mix and fruit; set aside. Stir together poppy seed dressing and sour cream. Pour over slaw mix and toss. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer]" 1365,"Cornbread Panzanella Salad 8 ounces cornbread, cut into cubes (about 2 cups) 1/2 cup halved cherry tomatoes 1/2 cup cubed fontina cheese 1/2 cup cubed cucumber 1/4 cup chopped fresh basil leaves 1/3 cup extra-virgin olive oil 1 lemon, zested and juiced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 1366,"Fagiolini In Umido: Braised Beans 1/4 cup/59 ml extra-virgin olive oil 1 onion, chopped 2 dried cl peppers, crushed, optional 2 cups/500 ml plum tomatoes, peeled Salt 1 1/4 pound/571 g string beans, tips trimmed Instructions: Heat up the olive oil in a saucepan. Add the onion and cl peppers, if using, and stir. Cook until the onions are translucent and soft. Then add the tomatoes and salt, to taste. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the string beans to the pan, cover with lid and let simmer for 10 to 15 minutes. Serve the dish hot or at room temperature. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 1367,"Almost-Famous Broccoli-Cheddar Soup 6 tablespoons unsalted butter 1 small onion, chopped 1/4 cup all-purpose flour 2 cups half-and-half 3 cups low-sodium chicken broth 2 bay leaves 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 4 7 -inch sourdough bread boules (round loaves) 4 cups broccoli florets (about 1 head) 1 large carrot, diced 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish Instructions: Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 1368,"Roasted Elk Tenderloin with Bacon Wrapped Salsify, Jerusalem Artichokes, and Creamy Wild Mushroom Sauce 4 cups water 4 cups whole milk 2 bay leaves 10 black peppercorns 16 stalks salsify, peeled 16 slices smoked bacon 1/4 pound (1 stick) butter, divided 2 pounds elk tenderloin, completely cleaned 6 Jerusalem artichokes, peeled sliced into 1/8-inch rounds 1-ounce diced shallots 4 ounces baby arugula Mushroom Sauce, recipe follows Chopped chives, for garnish 1/4 pound (1 stick) butter 1 pound mixed wild mushrooms, cleaned 3 ounces diced shallots 1 teaspoon chopped fresh thyme 2 cups heavy cream 2 tablespoons aged sherry vinegar 2 ounces foie gras, optional Salt and pepper Instructions: In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy. Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify. Preheat the oven to 350 degrees F. Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes. Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat. Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.) In a medium skillet, melt 1/2 stick butter over medium-high heat. Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more. Add arugula and remove from heat. In the center of the plate, make a circle of wild mushroom sauce. Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture. Garnish with chives. Melt 1 stick butter in a large skillet over high heat. Add mushrooms and saute over high heat until browned. When mushrooms have browned, add 3 ounces diced shallots and the thyme. Cook mixture for 2 minutes more and then add cream. Reduce heat to a simmer and cook until the cream has reduced by half. Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth. Season with salt and pepper to taste. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 1369,"Apple Pie Bars 1 pound (4 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 4 cups all-purpose flour 1 1/2 teaspoons kosher salt 1/2 cup chopped walnuts 1 teaspoon ground cinnamon 1 1/2 pounds Granny Smith apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large) 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large) 2 tablespoons freshly squeezed lemon juice 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 4 tablespoons (1/2 stick) unsalted butter Instructions: Preheat the oven to 375 degrees F. For the crust, place the butter, granulated sugar, brown sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9-by-13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides (use a metal measuring cup to make the corners). Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon and mix on low speed to combine. Set aside. Reduce the oven to 350 degrees F. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars. To store the bars, cool them completely, wrap tightly and keep at room temperature for up to 2 days. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 1370,"Short Rib Bourguignonne 2 cups all-purpose flour 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon black pepper 3 to 4 pounds beef short ribs, cut into thirds 3 to 4 tablespoons unsalted butter 1/2 cup bacon lardoons, diced 2 large white onions, sliced 4 shallots, quartered 1 pound mushrooms 1 cup celery, diced 1/2 cup carrots, diced 2 cups red wine or half bottle 4 cups beef stock or to cover Instructions: Preheat oven to 350 to 375 degrees F. Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture. In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 1371,"Baby Back Ribs 2 racks of baby back ribs 2 tablespoons canola oil 2 cups BBQ sauce of your choice 2 tablespoons kosher salt 2 tablespoons cracked pepper 1 tablespoon granulated garlic powder 1 tablespoon granulated onion powder Instructions: Season ribs with salt, pepper, granulated onion powder and granulated garlic powder.
Lay ribs meat-side down on a baking sheet with an elevated edge. Add one cup of water and cover the sheet pan completely in aluminum foil.
Bake in 325-degree oven for approx. 2 1/2 hours or until meat is tender enough to be pulled from the bone.
Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn't fall apart.
Apply canola oil to grill grates and heat to medium-high.
Place ribs on grill meat-side up and baste with BBQ sauce.
Grill for approx. 3 minutes.
Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs.
Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges.
Let ribs rest for 5 minutes, then brush with BBQ sauce before cutting them into 1-and 2-bone pieces.
Serve with remaining BBQ sauce on the side for dipping.
You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you're cooking in an oven in your home kitchen or on a standard gas grill. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 1372,"Melting Sweet Potatoes 4 tablespoons unsalted butter, cut into pieces 2 teaspoons chopped fresh sage 2 teaspoons chopped fresh thyme 2 pounds sweet potatoes, sliced 1 inch thick Kosher salt and freshly ground black pepper 1 1/2 cups low-sodium chicken broth Honey, for drizzling Instructions: Preheat the oven to 475 degrees F. Put the butter, sage and thyme in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the sweet potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Pour in the chicken broth and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter, season with more salt and drizzle with honey.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1373,"Homemade Pizza Sauce 2 tablespoons olive oil 1/2 teaspoon dried oregano
3 cloves garlic, minced
1 pinch crushed red pepper flakes
One 32-ounce can crushed tomatoes
1 sprig fresh basil
Kosher salt
Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 1374,"Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes 1 quart vegetable stock (4 cups or 32 ounces) 1 tablespoon balsamic vinegar 2 tablespoons brown sugar 1/2 orange juiced, plus zest 1/2 cups reconstituted seedless rosehips (available at most health food stores) Pinch of salt 10 canned smoked oysters, coarsely chopped 2 cups coarsely mashed potatoes (russets cooked with skin on) 1 egg 1/2 cup scallions, thinly sliced 1 teaspoon fresh thyme, chopped Salt and freshly ground pepper, to taste 4 (5-ounce) salmon fillets Instructions: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.; Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet. TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1375,"White Pizza 1 (13.8-ounce) can refrigerated pizza crust dough (recommended: Pillsbury) 1/2 cup roasted garlic Alfredo sauce (recommended: Classico) 2 cups shredded Italian 5-cheese blend (recommended: Kraft) 1/4 onion, sliced 1 (6-ounce) package grilled chicken breast strips (recommended: Louis Rich) 4 roasted garlic cloves (recommended: Christopher Ranch) 1/4 cup shredded Parmesan (recommended: Kraft) 1 teaspoon Italian seasoning (recommended: McCormick's) Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Carefully remove pizza dough from can. Unroll dough and place on hot oiled grill. Let cook 2 minutes and turn over using cookie sheet. Spread Alfredo sauce over pizza leaving a 1-inch border. Next, top with remaining ingredients in order listed. Cover and cook 8 to 10 minutes, or until cheese has melted and begins to bubble. Serve hot. INDOOR: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Bake in preheated oven for 7 minutes, or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes, or until crust is golden brown and cheese is melted and begins to bubble. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1376,"Marinated Turkey Breast 1/2 cup dry white wine 1/4 cup sesame oil 1/4 cup soy sauce 3 tablespoons fresh lemon juice 4 teaspoons minced garlic 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper flakes 1 boneless turkey breast Instructions: Mix all ingredients of the marinade in a large plastic bag. Place turkey breast in a large plastic bag and marinate in the refrigerator overnight. Remove turkey, and transfer marinade to a small saucepan, bring to a boil. Grill turkey breast, basting with reserved marinade, until the temperature registers 175 to 180 degrees, about 35 to 45 minutes for a 5-pound bird. Transfer turkey to a cutting board and slice crosswise. Arrange slices onto a platter, spoon boiled marinade over the turkey slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1377,"Chicken-cl Stromboli 1 (10-oz.) can chunk white and dark chicken in water, drained 1 (4.5-oz.) can Old El Paso ? Chopped Green Chiles 4 oz. 1/3-less-fat cream cheese (Neufchatel), softened 1/4 cup chopped roasted red bell peppers (from 7.25-oz. jar) 1 tablespoon honey Dash salt Dash pepper 1 (11-oz.) can Pillsbury ? Refrigerated Crusty French Loaf 1 egg 1 teaspoon water Dash dried parsley flakes 6 thin strips roasted red bell peppers (from 7.25-oz. jar) 1 tablespoon butter, melted Dash garlic powder Instructions: Heat oven to 350 degrees F. Grease cookie sheet. In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper; mix well. Remove dough from can; place on lightly floured surface. Carefully unroll dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly reroll dough. Gently press edges to seal; fold ends under. Place loaf on greased cookie sheet. In small bowl, combine egg and water; beat well. Brush over top of loaf; sprinkle with parsley. Arrange roasted pepper strips about 2 inches apart on top of loaf. With sharp knife, cut 5 or 6 diagonal slices, 1/2 inch deep, on top of loaf. Bake at 350 degrees F. for 25 to 30 minutes or until edges are deep golden brown. In small bowl, combine butter and garlic powder. Brush over warm loaf. Cut into slices. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 1378,"Classic Potato Leek Soup 6 tablespoons unsalted butter 6 garlic cloves, finely chopped 3 leeks (white part only), thinly sliced 1 onion, chopped 1/2 cup dry white wine 1 1/4 pounds Yukon gold potatoes, peeled and chopped 1 bay leaf 3 sprigs fresh thyme, plus more leaves for garnish Kosher salt and freshly ground black pepper 2/3 cup heavy cream 1 tablespoon freshly squeezed lemon juice Olive oil for drizzling Frizzled leeks or shallot, for garnish (optional) Instructions: Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes. Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly. Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming. Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1379,"GZ Cup 2 slices cucumber 2 ounces gin
3/4 ounce lime juice
Celery soda, such as Dr. Brown's Cel-Ray Soda, for topping Instructions: Muddle the cucumber slices in a cocktail shaker. Add the gin, lime juice and ice and shake well. Pour into a glass and top with the celery soda. ","[Gin, Lime Juice]" 1380,"Oven Roasted Squash with Ricotta and Pomegranate Seeds 2 kabocha squash 6 leaves fresh sage, thinly sliced
1 large white onion, sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground Aleppo pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cloves from 1 head of garlic, peeled 1 cup extra-virgin olive oil
1 1/2 cups ricotta Kosher salt 1 cup pomegranate seeds
Instructions: For the squash: Preheat the oven to 350 degrees F. Cut the squash in half along the equator. Scoop out seeds and discard. Cut into 1 1/2-inch crescent-like slices, then cut the slices in half and place in a large bowl. Add the sage, onions, olive oil, Aleppo pepper, salt and black pepper. Toss, then place in a baking dish. Bake until the squash is caramelized and tender but still holding its shape, about 50 minutes. For the garlic confit: Add the garlic and oil to a small saucepan over medium heat. Simmer, uncovered and undisturbed, about 30 minutes. Cool, then place garlic, half of the oil and 2 tablespoons water in a blender and puree. Set aside. For the sweet garlic ricotta: Add the ricotta and 3 tablespoons pureed garlic confit to a bowl and whisk to combine. Season to taste with salt. Set aside. Place the squash on a serving platter. Dollop with the sweet garlic ricotta and garnish with the pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 1381,"Trinidadian Beef Pastelles 2 tablespoons canola oil 3 tablespoons minced garlic 3/4 cup finely chopped white onion 2 1/2 pounds ground beef 4 teaspoons red wine vinegar 1 tablespoon chopped fresh thyme 1/4 cup fresh basil chiffonade 2 tablespoons capers 3/4 cup currants 3 tablespoons finely chopped green olives 1/2 cup finely chopped red peppers 2 tablespoons finely chopped jalapenos 1 tablespoon ketchup 3 tablespoons maple syrup 3 tablespoons chipotle puree 1 1/2 teaspoons ground white pepper 2 tablespoons salt 1/2 cup chicken stock 4 cups cornmeal 2 tablespoons sugar 5 tablespoons salt 3 tablespoon butter 4 cups boiling water 4 banana leaves Grilled pineapple wedges, as an accompaniment Roasted Red Pepper Coulis, as an accompaniment, recipe follows 2 red peppers, roasted and skin, ribs, and seeds removed 1/4 cup red wine vinegar 3/4 cup canola oil Salt and freshly ground black pepper Instructions: In a large saute pan, heat the oil and cook garlic and onions until soft and translucent. Add beef and cook until meat is browned. Add remaining ingredients and cook for 20 minutes. Put cornmeal, sugar, salt, and butter in medium mixing bowl and pour over enough boiling water to make mixture moist enough to spread. To assemble Pastelles: Preheat oven to 350 degrees F. Cut washed and dried banana leaves into 8-inch squares. Lightly oil each square. Spread 1 tablespoon of corn dough in center of leaf. Top with 2 tablespoons of filling. Fold banana leaves and close in envelope style. Steam filled leaves for 1 hour on a rack-lined baking sheet with water coming half way up sides; maintain the water level. Garnish with grilled pineapple wedges and roasted red pepper coulis. Puree and emulsify the coulis.; ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 1382,"Buttermilk Panna Cotta With Cherry Compote 1 1/4-ounce packet unflavored gelatin 1/3 cup sugar 1 cup half-and-half 1 cup buttermilk 2 teaspoons vanilla extract 2 teaspoons almond extract 6 cups pitted cherries (about 2 1/2 pounds whole cherries) 3 cups sugar 1 thin slice peeled ginger 1 star anise pod (optional) Juice of 2 lemons 2 teaspoons vanilla extract Chopped toasted almonds, for sprinkling (optional) Instructions: Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes. Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours. Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours. Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 1383,"Pineapple Teriyaki Burgers 1 1/2 pounds lean ground beef 1 packet beefy onion soup mix (recommended: Lipton) 2 tablespoons ginger teriyaki marinade mix (recommended: McCormick Grill Mates) 1 (8-ounce) can pineapple rings, drained, juice reserved Salt and freshly ground black pepper 1/3 cup mayonnaise 1 tablespoon wasabi paste 1 tablespoon soy sauce 4 whole-grain burger buns Lettuce, tomato, onion, for serving Instructions: Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice. Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers. Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium. Mix together mayonnaise, wasabi, and soy sauce. Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise. INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1384,"Sunny's Catfish Nuggets 2 cups plus 2 tablespoons milk Salt and freshly ground black pepper 3 catfish fillets, cut into 1-inch chunks 2 cups flour, divided 3 eggs 1 cup cornmeal 2 tablespoons sugar Vegetable oil, for frying 1/2 cup hot sauce 2 tablespoons confectioners' sugar Instructions: In a bowl, add the 2 cups milk and a heavy pinch of salt. Whisk to dissolve and add the fish chunks. Allow to soak at room temperature for 30 minutes. Set up the dredging station: In the first bowl, add 1 cup flour. In the second bowl, whisk the eggs and add the remaining 2 tablespoons milk. In the third bowl, add the remaining 1 cup flour, the cornmeal, sugar and a pinch of salt followed by a few grinds of pepper. In a frying pan with straight sides, add enough oil to fill 1-inch deep. Heat until the oil begins to swirl and the handle of a wooden spoon begins to sizzle as soon as it hits the oil. The oil will be about 350 degrees F. Remove the fish from the milk in batches of 6 to 8 chunks. Shake the excess milk off the fish. Dredge in the flour, then the egg wash and then in the flour and cornmeal mixture. Add the batch to the oil, making sure to not overcrowd the pan and bring down the temperature. Fry, flipping once if needed, until a light golden brown and cooked through, about 6 minutes. Remove to a paper towel-lined plate and season with a sprinkle of salt. Repeat until all the fish chunks are done. In a small bowl, add the hot sauce and sift the sugar on top. Gently stir together. Drizzle over the nuggets or dunk them in the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 1385,"Sausage Cheese Croissant Sandwich 1 package pre-cooked sausage patties 1 (8-ounce) can crescent shaped rolls 2 tablespoons butter 2 tablespoons mayonnaise 1 dash hot sauce Lemon juice 4 slices American cheese Instructions: Preheat the oven to 375 degrees F. Heat the pre-cooked sausage patties in the oven for 15 to 18 minutes. While sausage patties are heating, prepare rolls. Unroll the crescent dough from the can. Notice that there are four rectangular pieces. Separate the rectangles from each other. Place one rectangle with a long side nearest you. Separate the triangles and pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side. Bring the ends around and overlap to form a circle. Press ends together and place on a baking sheet. Repeat with remaining three pieces. Brush rolls with butter and bake for 11 to 13 minutes. While rolls are baking, mix together the mayonnaise, hot sauce, and lemon juice, to taste. Slice baked rolls horizontally. Split roll and place sausage patty on bottom half. Add a dollop of mayonnaise sauce, a slice of cheese, and replace the top of the roll. Heat the sandwich in the microwave for 20 to 30 seconds, or until the cheese starts to melt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1386,"Calf's Liver with Bacon, Caramelized Onions and Sherry 2 pounds calf's liver, cut into 6 pieces 1 cup whole milk 8 bacon slices, cut into 1/2-inch pieces 3 tablespoons unsalted butter 2 large onions, thinly sliced 3/4 cup all-purpose flour 1 teaspoon Essence, recipe follows 1 teaspoon salt 1/2 teaspoon black pepper 1 cup dry sherry 1 tablespoon beef broth 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large glass baking dish, add liver and milk and let soak for 20 minutes. In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat. Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside. Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook. Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Pinot Grigio, Rioja, Syrah]

" 1387,"Crunchy Orange French Toast 1 orange 4 large eggs, lightly beaten
1 1/2 cups milk
1 teaspoon ground cinnamon
4 cups cornflakes, crumbled
3 slices bacon, cooked and crumbled
1 loaf challah, cut into 1-inch-thick slices
6 tablespoons unsalted butter 1 cup warm maple syrup
Ground cinnamon, for serving
Instructions: Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat. Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes. Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute. While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet. Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it\u2019s OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking. Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch. When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1388,"Mango Float 2 cups heavy cream One 14-ounce can sweetened condensed milk 1/2 teaspoon pure vanilla extract 1 1/2 cups graham cracker crumbs (from a 9-ounce package) 3 ripe mangoes, diced Instructions: Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes. Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 1389,"Roasted Lamb Loin Salad Neutral cooking oil, for frying and cooking Kosher salt and freshly ground black pepper
2 Japanese eggplants, cut into 2-inch-thick and 2-inch-long pieces
2 tablespoons currants
Two 8-ounce steaks lamb loin, trimmed
3 tablespoons unsalted butter
5 breakfast radishes, shaved thin on a mandoline
2 Persian cucumbers, sliced thin on a mandoline
1/4 cup crumbled feta 3 mixed tablespoons picked fresh dill, flat leaf parsley and cilantro, plus more for garnish
3 cups canned chickpeas with their water 1 cup tahini
2 cloves garlic Juice of 1/2 lemon
Kosher salt
Good quality extra-virgin olive oil, for drizzling
Instructions: For the lamb: Preheat the oil in a fryer or 3 inches of oil in a heavy bottomed pot to 375 degrees F. Line a sheet tray with a wire rack. Meanwhile, generously salt the eggplant in a large bowl and set aside for a few minutes to allow to sweat. Remove the eggplant from the bowl and carefully add to the fryer. Fry the eggplant, stirring as needed, until golden brown, 3 to 5 minutes. Drain on the wire rack lined sheet tray. Add the currants to a small saucepan and cover in warm water. Put over high heat and allow the water to come to a slight bubble. Turn off the heat and strain the now rehydrated currants. Let cool. Heat a 14-inch saute pan over high heat and add 2 tablespoons cooking oil. Sprinkle the lamb loin generously with salt and sear on high heat until golden brown on the first side, about 3 minutes. Flip, then add the butter and allow to melt. Baste for another 2 minutes. Remove the lamb from the heat, then let rest for 5 minutes, and slice thinly. Mix the lamb with the radishes, cucumbers, fried eggplant, feta, rehydrated currants and herbs. Taste and adjust the seasoning with salt and pepper as needed. For the hummus: Add the chickpeas and their water, tahini, garlic and lemon to a blender and blend until smooth. Taste and adjust the seasoning with salt. Place a large dollop of the hummus in the center of a large serving dish and make a giant well. Add the lamb salad. Finish with the olive oil, more picked dill and cilantro. ","[Syrah, Tempranillo, GSM Blends]

" 1390,"Enchilada Lasagna Roll-Ups Kosher salt 12 lasagna noodles 2 cups finely shredded rotisserie chicken (skin and bones discarded) 1/4 cup sliced pickled jalapenos, chopped 1 tablespoon chili powder 1/2 teaspoon ground cumin 2 cloves garlic, thinly sliced 2 cups shredded Mexican blend cheese Two 10-ounce jars enchilada sauce
1/3 cup sour cream 4 scallions, sliced, white and green parts separated Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles, stirring occasionally, 1 minute longer than the package directs for al dente. The pasta should be tender enough so that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
Meanwhile, combine the chicken, jalapenos, chili powder, cumin, garlic, 1 cup cheese, 1/2 cup enchilada sauce, 1 tablespoon sour cream and the scallion whites in a large bowl until well combined.
Spread 1/4 cup of the enchilada sauce on to the bottom of a 13-by-9-inch baking dish. Lay half the cooked lasagna noodles on a clean work surface and spread a scant 1/4 cup of the chicken mixture over a noodle, covering it entirely. Starting with the short end, roll the noodle up. Transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and chicken mixture. Pour the remaining enchilada sauce over the lasagna rolls, then sprinkle with the remaining 1 cup cheese. Cover with foil and bake until the rolls are heated through and the sauce is bubbly, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Let stand for 5 minutes.
Stir 2 tablespoons water into the remaining sour cream and drizzle over the top of the noodles. Sprinkle with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 1391,"Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney 12 tablespoons (1 1/2 sticks) unsalted butter, plus 2 tablespoons for roux 1 1/2 cups of any of the following dried fruits: prunes, cherries, apricots, raisins, apples* 2 tablespoons all-purpose flour 1 medium onion, roughly chopped 2 celery stalks, roughly chopped 1 tablespoon chopped fresh garlic 1 tablespoon herbes de Provence (available in most large supermarkets) Salt 1/2 cup red wine vinegar 2 cups port 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup white wine 4 to 5 tablespoons honey 2 tablespoons extra-virgin olive oil 4 pieces wild boar sausage 1 medium onion, chopped 1 1/2 cups sliced button mushrooms or fresh wild mushrooms, if available 1 tablespoon herbes de Provence Sea salt 1 1/2 cups Homemade Chutney 1/2 cup port Instructions: For the chutney: Heat 2 tablespoons butter in a small skillet over medium heat. Stir in the flour and cook, stirring frequently, for about 5 minutes. The roux should still be light colored; set aside. Chop the fruit medium fine in a food processor. Melt the butter in a saucepan over medium heat. Add the onion, celery, garlic and herbs, season with salt and cook until softened, about 3 to 5 minutes, stirring often. Add the fruit, vinegar, half of the port, clove, cinnamon, and nutmeg and simmer 10 to 15 minutes so all the flavors are extracted and mixed. Add the rest of the port and bring to a boil. Add the white wine and half of the honey. Reduce the heat and simmer for 10 minutes. Taste and adjust the flavor with more honey if needed. Add the roux, a little at a time, until the chutney is lightly thickened. Remove from the heat, cover, and let stand until cool. The chutney will keep in a wide-mouthed glass container in the refrigerator for 2 to 4 weeks. For the sausages: Heat the olive oil in a saute pan over medium heat. Add the sausages, onion, mushrooms, and herbs de Provence and season with salt. Cook for 6 to 8 minutes keeping the sausage in contact with the pan. Add the chutney and port and cook for 3 to 5 minutes, or until the sauce has reduced. Serve on a hot plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 1392,"Carrot Slaw with Toasted Pine Nuts and Herbs 1 lb. fresh carrots, ends trimmed 1/2-cup orange juice 2 Tbs. extra virgin olive oil 5 cloves roasted garlic, squeezed from skins and finely chopped
1/2 tsp. hot red pepper flakes 2 Tbs. pine nuts 1/2-cup finely chopped fresh mint 1 teaspoon sea salt or other coarse salt Instructions: Use grating disc of a food processor or a hand grater to shred carrots. Place them in a medium bowl. Stir in orange juice, olive oil, garlic and pepper flakes. Heat a small, dry skillet on medium and add pine nuts. Cook, shaking pan constantly, until they are fragrant and lightly browned - about 5 minutes. Add toasted nuts to carrots and toss. Add herbs, toss and season to taste with coarse salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1393,"Peach Cobbler Cheesecake Nonstick cooking spray, for the springform pan 2 1/2 cups graham cracker crumbs (from about 18 graham crackers) 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1 1/4 sticks (10 tablespoons) unsalted butter, melted 1/4 teaspoon kosher salt 1 tablespoon all-purpose flour 16 ounces cream cheese, at room temperature 1 cup sugar 3 large eggs, at room temperature 16 ounces sour cream, at room temperature 1 teaspoon grated lemon zest 1 teaspoon pure vanilla extract 2 1/2 cups diced peeled fresh or thawed frozen peaches (about 1 pound) 1/3 cup packed brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Pinch ground nutmeg Juice of 1/2 lemon 1 tablespoon cornstarch 2 tablespoons unsalted butter, cubed Instructions: For the crust and crumble: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Spray the bottom and sides of a 9-inch springform pan with cooking spray. Set the pan on a large piece of aluminum foil and fold up the foil around the sides of the pan. Stir the graham cracker crumbs, sugar, cinnamon and butter together in a medium bowl until combined and crumbs are moist. Remove 1/2 cup of the graham cracker mixture and transfer to a medium bowl. Stir the flour into the smaller bowl of crumbs and set aside to use as the crumb topping. Firmly press the remaining crumb mixture over the bottom and slightly up the sides of the prepared pan, using your fingers or the bottom of the greased drinking glass to make level. Refrigerate while making the filling. For the cheesecake filling: Beat the cream cheese in a large bowl with an electric mixer on low until smooth and creamy, about 1 minute. (Fit a stand mixer with a paddle attachment.) Add the sugar and mix on medium speed, scraping the sides as needed, until light and fluffy, about 2 minutes. Reduce the speed to low and add the eggs, one at the time, mixing well between additions. Mix in the sour cream, lemon zest and vanilla until combined, but do not overmix. Pour the filling into the prepared pan and smooth the top with an offset spatula. Place the cake pan in a large roasting pan and set in the middle rack of the oven. Pour boiling water into the roasting pan until the water is halfway up the sides of the cake pan. Bake until the sides of the cheesecake are firm, but the center still jiggles, about 50-55 minutes. For the peach topping: While the cheesecake is baking, combine the peaches, brown sugar, cinnamon, nutmeg, lemon juice and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook, stirring, until peaches are softened, about 5 minutes. Whisk the cornstarch and 1/4 cup water together in a small bowl, then whisk into the boiling peach mixture. Cook, stirring, until thick and glossy, 1 to 2 minutes. Remove from the heat and stir in the butter. Let cool while the cheesecake continues to bake. Gently open the oven and pull the rack halfway out, so that you can easily reach the cheesecake. Spoon the filling over the top of the cheesecake, then top with the reserved crumble mixture, squeezing it to create clumps. Carefully push the rack back into the oven and continue baking until the crumble is lightly browned, 25 to 30 minutes more. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim, then let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 6 hours and up to overnight before serving. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 1394,"Italian Steak Salad with Parmesan Croutons 2 cups grape tomatoes (1/2 cup whole, 1 1/2 cups halved) 1/2 small red onion (1/2 cut into chunks, 1/2 thinly sliced) 1/4 cup fresh basil 3 tablespoons red wine vinegar Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 1/4 pounds flank steak, halved lengthwise 3 cups torn Italian bread (about 4 ounces) 2 tablespoons grated parmesan cheese, plus shaved parmesan for topping 3 heads endive, cut into 1/2-inch pieces 1 head radicchio, torn 1 romaine lettuce heart, torn Instructions: Preheat the oven to 425?. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add 1/2 teaspoon salt and a few grinds of pepper and blend until almost smooth. Add 1/4 cup olive oil and puree until smooth. Remove 2 tablespoons of the dressing to a small bowl. Place each steak half between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet until 3/4 inch thick. Season with salt and pepper and brush with the reserved 2 tablespoons dressing. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the steak and sear until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest. Meanwhile, toss the bread chunks with the remaining 1 tablespoon olive oil on a baking sheet. Bake, tossing once, until golden, 10 to 12 minutes. Immediately toss with the grated parmesan; season with salt and pepper. Combine the endive, radicchio, romaine, halved grape tomatoes, sliced red onion and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and top with shaved parmesan. Thinly slice the steak and add to the salads. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 1395,"Tropical Fruit Tray 1 pineapple, peeled, tough core removed and cut into wedges 1 mango, peeled, sliced away from pit and cut into wedges 2 kiwis, peeled and sliced into 1/4-inch thick discs 2 bananas, sliced 2 dozen rambutan fruits, removed from skin and sliced 2 fresh limes, juiced Instructions: Arrange fruits on a platter and sprinkle with fresh lime juice. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 1396,"Orange-Lime Margarita 3 ounces reposado tequila 1 ounce lime juice 1 ounce orange juice 1/4 ounce Cointreau 1/4 ounce agave Ice Orange peel, for garnish Lime slice, for garnish Instructions: Shake the tequila, lime juice, orange juice, Cointreau and agave in a shaker with ice. Strain into an ice-filled glass. Garnish with an orange peel and lime slice. ","[Tequila, Cointreau, Orange Wine]" 1397,"S'mores Eclairs 2 tablespoons cocoa powder 1 cup all-purpose flour
1 cup water 1/4 pound unsalted butter 2 tablespoons sugar 1/4 teaspoon fine salt 4 eggs 36 large marshmallows Chocolate Sauce, recipe follows 10 ounces semisweet chocolate, finely chopped 1 cup heavy cream Instructions: Preheat the oven to 425 degrees F. Sift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add the sifted cocoa and flour in all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn. Transfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed. Transfer the dough into a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry. Cut the eclairs in 1/2 lengthwise with a serrated knife. Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each. Place under the broiler until golden, watching closely. Remove from oven. Place tops on and ladle the chocolate sauce over top. Place the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 1398,"Pomegranate Kir 4 oz. champagne splash of pomegranate juice Instructions: Pour champagne into a chilled flute and top with a splash of pomegranate juice. ",[Champagne] 1399,"Tequila Lemon Chicken Breast 1/2 liter tequila 10 lemons Olive oil Salt and pepper 10 boneless chicken breasts Dried tarragon Dried rosemary 1 or 2 large plastic containers (recommended: Tupperware) Instructions: Pour tequila into the plastic containers. Squeeze juice from 10 or more lemons into the containers. Add some olive oil, and salt and pepper. Place the chicken breasts in the marinade and let marinate overnight in the refrigerator. The next day, preheat grill to high and place chicken breasts on grill. Prepare bowl of olive oil mixed with tarragon and rosemary, to taste, and brush onto chicken while grilling. Cook each side for about 10 to 15 minutes each. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1400,"Cranberry Margaritas 1 1/4 cup cranberry juice 1/2 cup sugar 1 1/2 cup fresh frozen cranberries, rinsed 3/4 cup fresh-squeezed lime juice 3/4 cup tequila 1/2 cup Grand Marnier ice Instructions: Mix all the ingredients, except for the ice. Pour half of the mixture in the blender and fill the rest of the blender with ice. Blend. Repeat with second half of mixture. ","[Sangiovese, Pinot Grigio, Sauvignon Blanc]" 1401,"Ranch Chicken Sandwiches 4 whole boneless, skinless chicken breasts 1/2 cup honey 1/2 cup Dijon mustard (or country/grainy mustard) 1 teaspoon paprika 1/2 teaspoon salt Freshly ground black pepper Juice of 1 lemon Crushed red pepper, for sprinkling, optional 1 pound thick-cut bacon, sliced in half 2 cups grated sharp Cheddar 8 soft whole grain buns Instructions: With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size. Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine. Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours. While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet). When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.) When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler). Halve the rolls and immediately load with the bacon-and-cheese covered chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1402,"Tako Poke 2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in) 3 to 4 pound octopus, debeaked Salt and freshly ground black pepper 1 tablespoon soy sauce 1 English cucumber, peeled and thinly sliced 5 scallions, white and tender green parts only, sliced on the bias 1 red cl, stem and seeds removed and thinly sliced 1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized Salt, if needed Instructions: Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes. In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, cl, nori and salt. Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Fold octopus into cucumber/scallion mixture. Serve at room temperature as a salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1403,"Thai Green Curry Chicken 2 serrano peppers, seeds removed 2 Anaheim peppers, seeds removed 1 shallot 1 lemongrass stalk, about 5 inches, after trimming, roughly chopped 1 (2-inch) knuckle ginger, chopped 1 teaspoon anchovy paste 1 tablespoon hot curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/2 tablespoon ground turmeric 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 tablespoons vegetable oil 1 tablespoon vegetable oil 3 tablespoons green curry paste 2 (14-ounce) cans coconut milk 2 small red bell peppers, sliced into 2 by 3/4-inch pieces 1 small poblano pepper, sliced into 2 by 3/4-inch pieces 2 small red onions, sliced in half rings 1/4 cup fresh lime juice 5 tablespoons fish sauce 2 tablespoons brown sugar 2 teaspoons cornstarch 1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces 2 cups jasmine rice, cooked 1/2 pound bacon, cooked and crumbled 3 Roma tomatoes, seeds removed and diced 1 bunch green onions, thinly sliced 1/3 cup diced red bell pepper 2 eggs, hard-boiled and diced 1/3 cup raisins 1/2 cup dry roasted and salted peanuts 1/2 cup coconut, toasted 1 cup Spicy Pear Chutney, recipe follows 5 ripe Bosc pears, cut in 1/2 and cored 5 garlic cloves, peeled, smashed 1 tablespoon olive oil 1/3 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon cloves 2 teaspoons red pepper flakes 1/4 teaspoon salt 1 lemon, juiced (about 2 tablespoons) 1/3 cup maple syrup 1 red onion, diced 1/2 serrano pepper, seeded and minced 3 tablespoons minced shallot 3 tablespoons finely minced fresh ginger 1/3 cup apple cider vinegar 1/2 teaspoon finely chopped fresh rosemary leaves 1/2 cup dried cranberries Instructions: To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste.
In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings. Preheat oven to 400 degrees F.
Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl. Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.
While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week. ","[Syrah, Grenache, Riesling, Gewrztraminer]" 1404,"Grilled Corn and Chorizo Queso 1 pound chorizo 2 ears sweet corn, shucked
2 jalapenos, stems removed
1 small red onion, cut into rounds
2 tablespoons olive oil
2 teaspoon fajita seasoning
Kosher salt and freshly ground black pepper
One 2-pound block queso blanco processed cheese, such as Velveeta, diced.
One 10-ounce can tomatoes and green chiles
Two 4.5-ounce cans chopped green chiles
Chips, for serving
Instructions: Preheat a grill pan over medium to medium-high heat. Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up. Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside. Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together. While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso. Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 1405,"Slow Cooked French Dip 1 beef chuck roast (about 2 1/2-pounds), trimmed of excess fat Kosher salt and freshly ground black pepper Olive oil, for searing 2 medium onions, chopped 8 cloves garlic 1 bay leaf 3 tablespoons Worcestershire sauce 2 tablespoons tomato paste Few dashes Thai hot sauce, optional 2 cups onion or beef broth French bread, sliced lengthwise, for serving Soft herb-flavored cheese, for serving (recommended: Boursin) Instructions: Special equipment: stoneware slow cooker Cook's Note: If you do not have a stoneware slow cooker that doubles as both a saute pan and Dutch oven, saute everything in a pan, then place into the slow cooker to cook. Sprinkle the beef with salt and pepper. Heat the oil in the sleeve to the slow cooker on the stove over medium-high heat. Add the beef and sear until brown on all sides. Add the onions, garlic, bay leaf, Worcestershire sauce, tomato paste, Thai hot sauce and broth. Place the sleeve in the slow cooker and turn the slow cooker to its lowest setting. Cover and cook on low for 4 hours, until the meat begins to fall apart with the pull of a fork. Remove the meat from the slow cooker and slice the beef into 1/4- inch slices or shred it, depending on your preference. Ladle off the fat from the top of the jus and discard. Reserve the jus from the pot. Slather both sides of the French bread with the cheese and top with some of the beef and the onions from the pot. Serve with a side bowl of the jus. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 1406,"Sunny's Nunya Business Chocolate, Cherry and Whip Trifle 16 ounces whipped cream cheese 1/4 cup granulated sugar
One .14-ounce packet unsweetened cherry-flavored soft drink mix Two 8-ounce tubs whipped topping
Two 14.5-ounce cans red tart cherries in water, drained, cherry water reserved, cherries chopped 1/2 teaspoon almond extract 16 creme-filled chocolate cake treats, such as Suzie Q's
1 cup toasted sliced almonds Cherry ice cream or sorbet, for serving Instructions: For the whipped layer: In a stand mixer or with an electric hand mixer, blend the cream cheese, sugar and soft drink mix powder until smooth. Scrape down the insides of the bowl intermittently to fully mix. Add the whipped topping and mix until one color, scraping down the sides to incorporate. Gently fold in the chopped cherries. For the cake layer: Add the reserved cherry water and almond extract to a spray bottle and shake to combine (see Cook's Note). Layer the bottom of a trifle dish with one layer of the chocolate cake treats. Spray the cake layer with a few nice spritzes of the cherry water mixture; this shouldn't make them dripping wet--just moist with a light saturation (think about how you use cooking spray). Top the cake layer with half of the whipped layer, then repeat with another cake layer, cherry water spritz and whipped layer. Top with the almonds. Refrigerate at least 1 hour. Serve with ice cream or sorbet. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]

" 1407,"Mediterranean Orzo Salad 1/3 cup extra-virgin olive oil 1 lemon, juiced
1 clove garlic, minced
Kosher salt and freshly ground black pepper 12 ounces orzo pasta One 15-ounce can chickpeas, drained.
1 1/2 cups red grape or cherry tomatoes
1 1/2 cups yellow grape or cherry tomatoes
1 1/2 cups kalamata olives, halved
1 1/2 cups crumbled feta cheese, plus more for topping 3 tablespoons minced fresh parsley, plus more for topping 1 red onion, diced Kosher salt and freshly ground black pepper Instructions: For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined. For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool. Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers! ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 1408,"Neapolitan Red Pepper Pork 5 large red bell peppers Canola oil, as needed 1/2 pound capicola, diced 1/4-inch 3 1/2 pounds pork country ribs 2 teaspoons salt 1 tablespoon freshly cracked black pepper 3 cups onions, chopped into 1-inch pieces 1/2 cup roughly chopped garlic 1 1/2 tablespoons capers 2 tablespoons caper juice 1/2 cup white wine 1/2 cup agave syrup 1 cup chicken stock 1 cup red wine vinegar Instructions: Preheat oven to 300 degrees F or preheat a grill over high heat. Rub the peppers with canola oil, put them on a baking sheet and roast them in the oven until golden brown, about 45 minutes to 1 hour. They can also be grilled until blackened all over. Remove the peppers to a bowl and cover the bowl. Let rest until cool enough to handle, then remove the skin and seeds and dice. Do not rinse. Put a Dutch oven on the stove top over high heat, coat with some canola oil and add the capicola. Saute for 3 to 5 minutes. Season the ribs with salt and pepper and add them to the pot with 3 tablespoons of oil. Brown well on all sides, then remove them to a plate. Add the onions and saute until they are starting to caramelize, then add the garlic and cook for 1 minute more. Stir in the capers and caper juice. Mix to combine and allow the mixture to caramelize a bit more. Deglaze with the white wine. Stir in the agave, chicken stock and red wine vinegar. Bring to a boil, then add the seared ribs along with the diced peppers. Cover and bake for 2 hours, stirring occasionally. Remove the pork from the oven to a serving platter and serve with the sauce. Guy's tip: you can uncover 3/4 of the way through to allow the sauce to reduce for serving. Another alternative is to remove the Dutch oven from the oven, put the pork onto a serving platter and simmer the sauce over high heat to reduce for about 5 to 10 minutes before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 1409,"Succotash Salad 2 tablespoons chopped parsley 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1 tablespoon brown sugar 4 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 3 cups roasted corn, about 6 ears Vegetable oil 1 1/2 pounds green beans, washed Salt 2 cups diced tomato 2 cups canned lima beans, rinsed 1 cup orange bell pepper, diced Instructions: For the dressing: Add all ingredients in a bowl and mix well. For the salad: Preheat grill to medium heat. Peel husks off of corn. Remove the fine hairs along the corn. Lightly oil corn ears and place on grill and turn occasionally. Cook for 15 minutes. Cut the corn away from the cob and place into a large bowl. Slice green beans into thirds. Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled. Chop and mix with diced tomatoes, lima beans, bell pepper and roasted corn. Add dressing and mix well. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 1410,"Baked Artichoke-Broccolini Dip Kosher salt 1 bunch broccolini, trimmed and roughly chopped 4 ounces cream cheese 1/2 cup mayonnaise 1/4 cup sour cream 3/4 cup grated parmesan cheese (about 1 1/2 ounces) Finely grated zest of 1 lemon 1/2 teaspoon hot sauce 1 clove garlic, minced 1 9-ounce box frozen artichoke hearts, thawed, drained and chopped 1 cup shredded havarti cheese (about 4 ounces) 2 tablespoons chopped fresh dill, plus more for topping 4 scallions, thinly sliced Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the broccolini; cook until tender, about 3 minutes. Drain, then blot dry with paper towels and let cool, 5 minutes. Transfer the broccolini to a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, sour cream, 1/2 cup parmesan, the lemon zest, hot sauce and garlic; pulse until smooth. Transfer the mixture to a bowl and fold in the artichoke hearts, havarti, dill and all but 1 tablespoon of the scallions. Transfer to a 1-quart baking dish and top with the remaining 1/4 cup parmesan. Bake until lightly browned and bubbling, 25 to 30 minutes. Top with more dill and the reserved scallions. Serve with pita chips or tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 1411,"Roasted Vegetable Spread 1 red bell pepper, sliced into rings 1 medium onion, sliced into rings 4 cloves garlic, crushed 1 small zucchini, sliced 1 tablespoon olive oil 8 ounces cream cheese Kosher salt Freshly ground black pepper Challah, foccacia, or pita bread, for serving Instructions: Preheat oven to 400 degrees F. Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely. Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth. Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1412,"Almond Joy Martini 1 ounce Three Olives chocolate vodka 1 ounce Frangelico 1 ounce coconut rum Instructions: Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass. ","[Chardonnay, Moscato, Cream Sherry]" 1413,"Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil 4 trout fillets, skinless 2 eggs All purpose flour 1 cup panko crumbs 1/3 cup shiso leaves, chiffonade 1 teaspoon ground coriander Salt and pepper to taste Instructions: Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 1414,"Grandma's Old Fashioned Crab Cake Roll 4 large garlic cloves, minced 6 tablespoons olive oil 1/4 cup diced onion 1/3 cup diced scallions 1/2 cup diced celery 2 tablespoons diced green bell pepper 2 tablespoons diced red bell pepper 2 tablespoons white wine 1 pound lump crabmeat, drained 1/2 cup seasoned bread crumbs 1/2 cup grated Parmesan 2 tablespoons lemon juice 2 eggs, lightly beaten 2 tablespoons chopped parsley leaves 2 teaspoons Dijon mustard 1 teaspoon seafood seasoning (recommended: Old Bay Seasoning) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 hamburger buns Tomato, sliced for garnish Lettuce, for garnish 1 lemon, cut into wedges for garnish 2 cups Remoulade sauce, recipe follows 2 cups mayonnaise 3 tablespoons green sweet relish 2 garlic cloves, minced 2 teaspoons capers 1 tablespoon anchovy paste 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1/2 teaspoon Worcestershire sauce Salt and freshly ground black pepper Instructions: In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties. In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side. In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1415,"Roasted Sweet Potato Quick Bread Nonstick cooking spray, for the baking dish 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup sugar 1 large egg 1 cup roasted sweet potato, skinned and mashed 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon ground ginger 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon ground cloves Zest and juice from 1 large navel orange 1 1/2 teaspoons ground cinnamon 3 tablespoons honey Instructions: Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray. Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato. Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough. Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding. Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1416,"Pork Boulettes 1/2 pound ground pork 4 tablespoons butter 3 tablespoons plus 3/4 cup flour 1/2 cup chopped onions 1/4 cup chopped bell peppers 2 tablespoons minced garlic 1 1/2 cups water Salt and cayenne 1/2 cup chopped green onions Hot pepper sauce, to taste 2 cups fine bread crumbs Essence 1 egg, beaten 1/4 cup vegetable oil 1 cup Creole Mustard Aioli 1/4 cup grated Parmesan cheese 2 cups cooked medium-grain rice 2 tablespoons finely chopped parsley 1 tablespoon brunoise red pepper 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 1417,"Chorizo Hash Browns 2 russet potatoes, peeled 1/2 cup all-purpose flour 2 eggs 6 ounces raw beef chorizo 1/2 small white onion, chopped Salt and freshly ground black pepper 1 cup oil or as needed, for frying Instructions: Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well. Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine. Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 1418,"Cumin Beef Pepper Steak and Brown Rice 1 cup brown rice or brown and wild rice blend Chicken stock 1 1/2 pounds flank steak
1 tablespoon whole cumin seeds or 1 rounded tablespoon ground cumin 1 tablespoon whole Sichuan peppercorns or 2 teaspoons ground Sichuan pepper 2 tablespoons ginger and garlic stir-fry oil or peanut oil 2 tablespoons ginger and garlic stir-fry oil or peanut oil
4 cloves garlic, chopped
2 to 3 small dried whole red chiles* or 1 tablespoon cl paste, such as sambal oelek
2 green bell peppers or large green mild frying peppers, seeded and thinly sliced
One 2- to 3-inch stick cinnamon One 1-inch piece fresh ginger, peeled and ground
1 portobello mushroom, cleaned and sliced 1 onion, chopped
1/2 cup dry sherry
1 bunch scallions or spring onions, cut on the bias 1/4 cup tamari or aged soy sauce Handful cilantro leaves Instructions: Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat. Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing. Toast the cumin and peppercorns in small skillet then grind in a spice mill. Very thinly slice the meat on an angle, against the grain into bite-size pieces. Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice. ","[Syrah, Tempranillo, Malbec, Barbera]" 1419,"Salmon Kulebyaka 2 ounces butter 1 minced onion 1 cup cooked long grain rice 1/2 cup cooked shiitake mushrooms 1 tablespoon chopped dill 1 tablespoon lemon juice 2 sheets puff pastry 1 pound salmon fillet 3 chopped hard boiled eggs 1 egg, beaten Instructions: Preheat oven to 350 degrees F. Melt butter over low heat and saute onion until translucent. Mix in rice, mushrooms, dill, and lemon juice and let cool. Lay out puff pastry, place rice mixture over half of pastry and place salmon on top. Season with salt and pepper, and cover with eggs. Fold over pastry and seal with beaten egg. Crimp the edges of the kulebyaka. Brush with egg and poke a couple of holes in the pastry to let out steam. Bake for about 30 minutes until pastry is golden brown. Let cool and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1420,"Chicken Chasseur (Hunter-style Chicken) 1 (4-pound) chicken, quartered Salt and pepper Clarified butter 5 ounces cremini mushrooms, emincer (thinly sliced) 1 large shallot, ciseler (fine dice) 2 ounces Cognac 2 ounces dry white wine 1 1/2 cups enriched chicken stock 1/4 cup tomato concasse (peeled, seeded, and diced tomato) 1-ounce cold butter 1 teaspoon finely chopped fresh tarragon leaves 1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley Instructions: Preheat oven to 375 degrees F. Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes. Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon (\nappe) and then swirl in the butter (\monter au beurre). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil. Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Gavi]" 1421,"Thanksgiving Turkey Cupcakes 1 1/4 cups all-purpose flour (see Cook\u2019s Note) 1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup vegetable oil
1 cup pure pumpkin pure 3 cups confectioners' sugar 1/2 cup Dutch process cocoa powder
2 sticks (1 cup) unsalted butter, at room temperature
Pinch fine salt
2 teaspoons pure vanilla extract
2 to 3 tablespoons heavy cream 1/2 cup confectioners\u2019 sugar 1 to 2 tablespoons lemon juice
84 candy-coated orange, yellow and brown peanut butter candies, such as Reese\u2019s Pieces
12 flower-shaped ginger cookies, such as Anna\u2019s Ginger Thins
12 glazed donut holes
24 candy eyeballs
12 pieces candy corn
4 red round or heart-shaped sugared jelly candies
12 peanut-shaped peanut butter cookies
Instructions: Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. For the cupcakes: Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, brown sugar and eggs together in a large bowl until smooth and light. Whisk in the oil until combined. Whisk in the pumpkin until completely smooth. Add the dry ingredients and fold until the batter is just smooth.
Divide the batter among the muffin cups. Bake until a tester inserted in the center of the muffins comes out just clean, 20 to 25 minutes. Transfer the pan to a rack and cool 5 minutes, then remove the cupcakes from the pan and cool on the rack completely.
For the chocolate buttercream: Sift the confectioners\u2019 sugar and cocoa onto a piece of parchment paper. Beat the butter and salt in a stand mixer fitted with the paddle attachment until light, about 1 minute. Add the confectioners' sugar mixture and beat on low speed until just combined. Add the vanilla and 1 tablespoon cream. Beat on medium-high speed until light and fluffy, 2 to 3 minutes, adding more cream as needed to make a light, spreadable frosting.
Generously frost the cupcakes. Use an offset spatula to make the tops smooth and flat.
For decorating: Combine the confectioners' sugar and a tablespoon of lemon juice in a small bowl and whisk with a fork until smooth. Add more lemon juice, as needed, to make a frosting the consistency of glue.
Use the confectioners\u2019 sugar glue to adhere 7 peanut butter candies to each ginger cookie like the feathers of a turkey\u2019s tail (make a row of 5, then place 2 underneath). Lay flat until set, about 15 minutes.
To make the heads, cut a small slice from the side of each doughnut hole so the heads will sit flat on the cupcakes. Glue 2 eyeballs to each head. Cut the yellow end from each piece of candy corn and discard it. Use a paring knife to cut a slit just below the eyes in a head and stick in a candy corn to make a beak. Repeat with the remaining heads. Cut each of the 4 red jelly candies into 3 half-moons. Glue each to the side of the candy corn for the wattles.
Cut two \u201cwings\u201d from each peanut butter cookie by laying the cookie horizontally and cutting each side on an angle to make 2 wings; a triangular piece of cookie will be left over in the middle (snack on it, or save it for another use). Stick the tails into the back of the cupcakes at a slight angle. Add the heads on top and the wings on the sides.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1422,"Rolled Baklava, Baklava Orthi 2 1/4 cups granulated sugar 1 1/2 cups water 1/4 cup honey 2 (1/8-inch thick) lemon slices 1 stick cinnamon 3 whole cloves 2 pounds coarsely ground pistachios 2 tablespoons granulated sugar 1 1/4 pounds unsalted butter 1 1/2 teaspoons ground cinnamon 1/8 teaspoon ground cloves 1 1/2 pounds phyllo dough, about 32 sheets Instructions: Combine all of the syrup ingredients in a 2 quart stainless saucepan, bring to a boil, reduce heat to low, and simmer for 15 minutes. Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature. Preheat the oven to 375 degrees F. Place the pistachios and 1 tablespoon of the sugar, to coat the nuts, in a food processor fitted with a steel blade. Using the pulse method, process them until they are coarsely ground. Be sure not to over process the nuts because they will turn to paste. Remove the ground pistachios from the processor and place in a bowl and set aside. In a saucepan, melt the butter slowly on very low heat. Meanwhile, thoroughly combine the ground pistachios, cinnamon, and cloves in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder. Repeat with remaining sheets, 4 at a time. Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet. Place into the oven for 25 to 30 minutes or until golden brown. Remove from the oven and with a pair of tongs remove each piece from the pan, dip in the syrup, and place on a cake rack to drain. If the syrup begins to thicken, it can be reheated slightly. Serve in small cup cake cups on a platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1423,"Princess Annie 4 cups all-purpose flour 1 cup ground pistachios
1/4 cup almond flour
2 teaspoons baking powder
2 teaspoons salt 1 teaspoon baking soda
4 1/4 cups sugar
6 eggs
2 cups canola oil
2 cups buttermilk
2 teaspoons almond bakery emulsion
2 teaspoons vanilla
2 drops green coloring
1 cup egg whites (7 large whites) 1/8 teaspoon cream of tartar
2 cups sugar 1 3/4 pounds (7 sticks) unsalted butter, cut into 1-inch pieces
1 1/2 cups fresh raspberries
1 tablespoon vanilla
4 ounces marzipan
Silver luster dust, for dusting marzipan hearts (available at craft stores)
Instructions: For the cake batter: Preheat the oven to 325 degrees F. Line cupcake pans with 30 cupcake liners. Sift together the all-purpose flour, pistachios, almond flour, baking powder, salt and baking soda in a large bowl and set aside. In the bowl of a stand mixer with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes. Mix in the oil until combined. Add the sifted ingredients and mix until incorporated. Mix in the buttermilk. Scrape down the sides of the bowl, add the almond emulsion, vanilla and green coloring and mix until incorporated. Fill the cupcake liners three-quarters full with batter. Bake until an inserted toothpick comes out clean, about 25 minutes. Let the cupcakes cool 15 minutes, and then pull them from the pans and place on a cooling rack or baking sheet to cool completely. For the frosting: In the bowl of a stand mixer with a whisk attachment, combine the egg whites and cream of tartar and whip at medium speed until frothy. Add 1 1/2 cups of the sugar and whip at high speed until stiff peaks form. In a saucepan, stir the remaining 1/2 cup sugar into 1/2 cup water. Put a candy thermometer in the pan and place the pan over medium-high heat. When the simple syrup reaches the soft-ball stage (235 to 245 degrees F), immediately pour it into the egg whites while the mixer is on low speed. Once all the syrup is added, turn the mixer to high and whip until the bottom of the bowl is cool, about 15 minutes. Add the butter and whip until smooth and silky. Add the raspberries and vanilla and mix until incorporated.
Put the frosting in a pastry bag with the desired decorating tip. Pipe one low swirl of frosting on top of each cupcake.
Roll out the marzipan with a rolling pin and cut into heart shapes. Dust each heart with silver luster dust and place one in the center of each frosted cupcake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1424,"Big-as-an-Ice Burg Salad 3 tablespoons red onion, chopped 1/3 cup cilantro leaves, 2 handfuls 1 lime, juiced 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil, eyeball it 1 teaspoon salt 1 large head iceberg lettuce, core removed and quartered Instructions: In a food processor, combine onion, cilantro, lime juice and vinegar. Turn processor on and stream in oil from the chute. Add salt. When the dressing is smooth, green, emulsified in appearance, turn off processor. Place quarters of iceberg lettuce on a serving platter or on individual salad plates. Pour dressing over \ice burgs\ and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1425,"Sweet Fried Plantains Vegetable oil, for shallow frying 2 firm-ripe plantains (about 1 pound) Kosher salt 1 cup sugar 1 1/2 teaspoons ground cinnamon Rum Whipped Cream, recipe follows, or ice cream 3/4 cups heavy cream, chilled 1 tablespoon dark rum Instructions: Heat about 1-inch of oil in heavy-bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels. Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt. Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired. Whip the cream just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate until ready to serve. ","[Moscato, Vinho Verde, Riesling, Lambrusco]" 1426,"Wolf And Bear's Falafel 1 1/2 cups garbanzo beans
3 cloves garlic
1 1/2 white onions, quartered
1/2 bunch fresh parsley
3 tablespoons garbanzo flour
1/2 tablespoon baking powder
1/2 tablespoon ground cumin
1/2 tablespoon sugar
1 teaspoon sea salt
Olive oil, for frying
Instructions: Soak the garbanzo beans in water overnight to sprout the beans. The beans will absorb water and expand to fill 3 cups. For the falafel: Combine the garlic, onions and parsley in a food processor and process until fine. Add the garbanzo beans, flour, baking powder, cumin, sugar and salt and mix well. Roll the falafel mixture into golf-ball-size balls. Heat some olive oil in a pan, then fry the falafel until golden brown on both sides. Remove from the heat and let sit at room temperature for 10 minutes in order to let the falafel become firm. Lightly fry again before serving to crisp and warm through. Spread a thick layer of hummus onto each pita, then lay the falafels down on top. Cover with the caramelized onions, roasted red peppers and grilled eggplant. Drizzle with tahini sauce and garnish with the chopped parsley. Add a handful of fresh mesclun greens, wrap up and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1427,"Zucchini Gratin 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large) 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup hot milk 3/4 cup fresh bread crumbs 3/4 cup grated Gruyere Instructions: Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1428,"Macaroni and Cheese Carbonara Kosher salt 1 pound elbow macaroni 8 slices bacon, cut into 1/2-inch pieces Extra-virgin olive oil 2 1/2 cups half-and-half Freshly ground black pepper 1 pound cream cheese, room temperature 8 ounces sharp Cheddar, shredded (about 3 cups) 3 ounces Gruyere, shredded (about 1 cup) 4 scallions, thinly sliced 1 cup panko bread crumbs Instructions: Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve. Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1429,"Colorful Naturally-Dyed Deviled Eggs 2 teaspoons turmeric 3 tablespoons distilled white vinegar Kosher salt 1 small red beet, peeled and diced 1/4 head red cabbage, chopped 1/4 teaspoon baking soda 12 hard-boiled eggs, peeled, halved and yolks and whites separated 1/3 cup mayonnaise 2 teaspoons yellow mustard Instructions: Combine the turmeric with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 10 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then transfer to a heatproof container. Combine the beets with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then strain into a heatproof container. Combine the cabbage with 2 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Let cool for 5 minutes, then strain half into a heatproof container and stir in the baking soda and 1/2 teaspoon salt. Strain the remaining liquid into a heatproof container and stir in 1/2 teaspoon salt. Add 6 egg whites to each container and let soak until the desired color (yellow, pink, lilac and teal), up to 1 hour. Drain the egg whites on a paper towel-lined plate before serving. Meanwhile, transfer the yolks to a food processor. Add the mayonnaise, mustard, remaining 1 tablespoon vinegar and 1/4 teaspoon salt and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Pipe swirly dollops of the mixture into each dyed white. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 1430,"Haricots Verts, Tomato and Cucumber Salad 3/4 pound very thin haricot vert, trimmed 1 hard-boiled egg yolk, minced 1 hard-boiled egg white, minced 1 pound cherry tomatoes, halved 1 pound cucumbers, thinly sliced Salt 2 tablespoons white-wine vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper Dash Worcestershire sauce 1/3 cup olive oil 2 tablespoons snipped fresh dill Instructions: In a large skillet bring 1-inch of water to a boil, add the haricots verts and simmer for 4 minutes or until just tender. Drain and refresh under cold water. Pat the haricots verts dry and chill them, covered, for 2 hours. Salt tomato halves and invert on rack and let sit for 30 minutes. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified. Add the dill and combine. Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the minced egg yolk and white and spoon the dressing over the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1431,"Five-Spiced Creamed Spinach 1 tablespoon butter 1 large onion, minced 1/2 tablespoon five-spice powder 2 tablespoons Chinese vinegar 2 pounds baby spinach 1 cup cream Salt and black pepper to taste Instructions: In a large saucepan on medium heat, add butter and sweat the onions. Season with five spice, salt and pepper. Deglaze with vinegar and add spinach and cream. Cook on low heat to reduce liquid by 50 percent. Check for seasoning PLATING Use a very large platter and place down vegetables first and lamb on top. Carve lamb and display on the vegetables. Serve the spinach and jelly in separate bowls. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 1432,"Thai Steak Cabbage Wraps 4 ounces rice vermicelli 2 teaspoons toasted sesame oil Kosher salt and freshly ground pepper 2 tablespoons Thai sweet chili sauce 1 tablespoon fish sauce 1 tablespoon fresh lime juice 1 pound boneless beef sirloin steak (about 1 inch thick), excess fat trimmed 1 tablespoon oyster sauce 1 head napa cabbage 1/2 mango, peeled and cut into thin strips 1/3 cup roasted salted peanuts, chopped 1/2 cup fresh cilantro 1/2 cup fresh basil Instructions: Preheat a grill to medium high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 teaspoon sesame oil and season with salt and pepper. Combine 1/4 cup water, the chili sauce, fish sauce, lime juice and 2 pinches salt in a small bowl. Set aside. Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 teaspoon sesame oil. Grill the steak, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, pull off 16 outer leaves from the cabbage head and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro and basil. Season with salt. Serve with the sauce. ","[Syrah, Grenache Blanc, Sauvignon Blanc, Pinot Grigio]" 1433,"Tabbouleh 1 cup bulgur (cracked fine or medium) 2 cups boiling water 2 tomatoes, diced fine 1 bunch scallions (about 6) with tops, chopped fine 3 bunches parsley, stems removed, chopped fine 1 small bunch of mint, chopped fine Juice of 1 lemon 1/2 cup olive oil Salt and pepper to taste Instructions: In a medium bowl soak the bulgur in the boiling water for 1 hour. Drain the bulgur well, pressing out the excess water through a fine strainer or cheesecloth. Add the tomatoes, scallions, parsley and mint to the bulgur. Combine the ingredients well. Toss the bulgur mixture with the dressing ingredients. Refrigerate for 1 hour before serving.; ; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1434,"Corned-Beef-and-Cabbage Pizza 2 teaspoons sugar 1 package active dry yeast 3 tablespoons extra-virgin olive oil, plus more for the bowl 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting 1 teaspoon fine salt 5 tablespoons extra-virgin olive oil, plus more for the pan 3 cups sliced green cabbage Kosher salt 1 teaspoon pickling spices, tied securely in cheesecloth 1 large potato, peeled and thinly sliced Freshly ground pepper 2 cups shredded mozzarella cheese 3/4 cup shredded monterey jack cheese 1/2 cup freshly grated parmesan cheese 6 ounces sliced corned beef Instructions: Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices). Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 1435,"Caramel Apple Pie - 2003 1st Place Apple 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup plus 1 tablespoon butter flavored shortening, chilled 1/3 cup ice water 1 tablespoon vinegar 1 egg, beaten 6 cups apples (Jonathan or Granny Smith) 1/2 cup packed light brown sugar 1/2 cup sugar 1/4 cup all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 tablespoon lemon juice 1 teaspoon vanilla 4 tablespoons heavy cream 4 tablespoons butter 1/2 cup all-purpose flour 3 tablespoons sugar 1 tablespoon butter 2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed Instructions: Pie Crust: Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Filling: Preheat oven to 450 degrees F. Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell. Streusel Topping: Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1436,"Fresh Coconut Cake 3 eggs, separated 1 1/2 cups sugar 3/4 cup butter 1/2 teaspoon vanilla extract 2 1/4 cups sifted cake flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt Milk 1 large fresh coconut, grated, reserving milk Fresh Coconut Cake Frosting (recipe follows) 2 cups sugar 1 (12-ounce) can evaporated milk 1/2 cup butter 1 teaspoon vanilla extract 1 coconut, grated Instructions: Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar. In a separate bowl, beat the egg yolks until thick. Cream the butter with the vanilla and beat in the remaining 1 cup sugar. Stir the egg yolks into the butter mixture and cream well. Sift the flour, baking powder, and salt together 3 times. Add enough milk to the reserved coconut milk to make 1 cup liquid. Alternate adding coconut liquid and flour mixture to the butter mixture. Blend in 1/4 cup of the coconut grating and beat well. Fold in the egg whites. Pour into two 9-inch or three 8-inch layer pans. Bake for 25 to 30 minutes. Frost the cake layers, assemble, and sprinkle with the remaining coconut grating. Combine the sugar, milk, butter, and vanilla. Cook for about 5 minutes, until the mixture begins to thicken. Mix in the coconut. Frosts one 8- or 9-inch layered cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1437,"Hash Browns with Parsley and Garlic 2 russet potatoes, peeled 2 tablespoons butter
2 tablespoons oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
2 cloves garlic, chopped
Instructions: Grate the potatoes using the large holes of a box grater. Put into a large bowl of cold water, stir to remove the starch, drain and rinse. Put the grated potatoes in a clean kitchen towel and squeeze to remove excess moisture. Heat the butter and oil together in a 12-inch nonstick pan over medium-high heat. Season the potatoes with salt and pepper. Place the potatoes in a single layer in the pan and cook until the underside forms a brown crust, 3 to 4 minutes. Begin to stir the potatoes and continue to cook until browned all over and cooked through. One minute before they're done, stir in the parsley and garlic. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1438,"Caramelized Pancetta and Fennel Salad 1 bulb fennel, halved and cut into 1/2-inch wedges 5 slices pancetta 2 cloves garlic, minced 2 tablespoons brown sugar 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 5 ounces (about 6 to 7 cups) mixed salad greens Red Wine Vinaigrette, recipe follows 2 tablespoon red wine vinegar 1 tablespoon lemon juice 1/2 teaspoon honey 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes. In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Yield: scant 1/2 cup Prep Time: 5 minutes ","[Barolo, Barbaresco, Chianti, Tempranillo]" 1439,"Ice Cream Club Sandwich 8 frozen waffles 1 pint ice cream of your choice 1/2 pint raspberries 4 thin, crispy wafer cookies Mini chocolate chips or sprinkles Multi-color sprinkles Raspberry coulis, to serve, recipe follows Instructions: Toast the frozen waffles according to package directions and let them cool. Remove the ice cream from the freezer and allow it to soften a bit. Slice the raspberries in half. Spread some ice cream evenly over 2 waffles. Cover 1 with raspberry halves. Press a wafer cookie gently onto the other. Gently press the 2 halves together to form a club sandwich. Put it into the freezer while you make the rest. Spread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press 2 edges of each sandwich into the chocolate chips and the other 2 edges into the multi-color sprinkles. Carefully cut them in half using a serrated knife, put them onto plates, and drizzle with the raspberry coulis. 1 (10-ounce) bag frozen raspberries 1/2 cup sugar 1 teaspoon fresh lemon juice Put the frozen berries, sugar, and lemon juice into a small saucepan over medium heat. Cook, stirring often to mash the berries, until their juices are released. Press through a sieve to strain out the seeds. Cool and refrigerate. Will keep, covered, in the refrigerator for 3 days. Yield: about 1 cup ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 1440,"Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella 2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil 1/8 cup (3 splashes) balsamic vinegar 2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons 1 lemon, juiced 4 large portobello mushroom caps 2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper 1/2 pound fresh smoked mozzarella, sliced 1 (14-ounce) jar roasted peppers, drained A drizzle extra-virgin olive oil A handful flat-leaf parsley leaves 1 large clove garlic, cracked away from skin Salt and pepper 4 large crusty rolls, split Whole baby spinach leaves Thinly sliced red onions Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips) Tomato and Onion Salad, recipe under this show number: TM1A04 Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04 Instructions: Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes. Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time. To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce. To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste. Serve with Tomato and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 1441,"Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream 2/3 cup whole milk 1 egg 2 tablespoons sugar Pinch salt 1 cup semi-sweet chocolate chips 2 tablespoons hazelnut liqueur or dark rum 4 demitasse cups 1 cup whipping cream Mint sprigs, for garnish, optional Instructions: Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 1442,"Cremini Carpaccio 1 pound cremini mushrooms 3 slices bacon, chopped 3 tablespoons cider vinegar 3 tablespoons extra-virgin olive oil Handful of baby arugula and/or fresh flat-leaf parsley leaves 1/2 cup shaved Parmesan Freshly ground black pepper Instructions: Thinly slice the mushrooms on a mandolin and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 1443,"Spicy Sausage Rigatoni 12 ounces rigatoni, cooked and drained 12 ounces hot Italian sausage, removed from casing 1/4 cup reserved cooking liquid from rigatoni 2 tablespoons olive oil and chopped 2 cups whole canned tomatoes, drained 3 cloves garlic, crushed 1 teaspoon red pepper flakes 3/4 cup heavy cream 1/2 teaspoon cayenne 1/2 cup parsley, chopped 1/2 cup Parmesan, grated Instructions: Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 1444,"Provencal Asparagus with Tomato (French) 1 large Roma tomato 1 bunch jumbo asparagus spears 1/4 cup extra-virgin olive oil 4 garlic cloves, chopped 3 sprigs fresh thyme, leaves chopped 2 sprigs fresh rosemary, leaves chopped 4 sprigs fresh parsley, leaves chopped 1 teaspoon fresh lemon juice Kosher salt and freshly ground black pepper 1 piece Parmesan, for shaving Instructions: Preheat the oven to 375 degrees F. Cut a small \x\ in the bottom of the tomato. Bring a large pot of salted water to a boil over high heat. Add the tomato and cook it for 30 seconds. Remove it to a bowl of salted iced water. Add the asparagus in the boiling water and blanch for 1 minute. Remove the asparagus to the iced water bath to cool down, then drain both the tomato and the asparagus. Peel the tomato, remove the seeds, and roughly chop it. Cut the asparagus into 1-inch pieces and set aside. In a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the tomato, garlic, herbs, and lemon juice, and season with salt and pepper, to taste. Cook until the tomato begins to soften, about 5 minutes. Stir in the asparagus and cook until is just tender, about 2 to 3 minutes. Spoon the mixture into an ovenproof casserole and scatter with some Parmesan shavings. Bake until the cheese is melted and lightly browned, about 4 to 5 minutes. Remove from the oven and serve. ","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 1445,"White Bean and Churrasco Salad 1 red pepper, roasted, peeled, and cut into julienne 1 yellow pepper, roasted, peeled, and cut into julienne 1/4 cup chopped parsley 1 tablespoon Dijon mustard 4 cloves garlic 1 tablespoon aji molido (Argentine ground pepper) Pinch coarse sea salt 1/4 cup white wine vinegar 1/4 cup water Olive oil 2 (1 1/2 pound) skirt steaks, cleaned of silver skin 2 cups dry white beans, allow to soak in water 24 hours before cooking 1 strip smoked bacon 1 yellow onion, halved 1 bunch scallions, sliced thinly 1 cup red teardrop tomatoes, halved 1 cup yellow teardrop tomatoes, halved Instructions: Chimichurri: Combine garlic, aji, and salt in a mortar. Add vinegar, water, and drizzle in oil. Steak: Marinate steak in all but 1 tablespoon chimichurri for about 1 hour, covered and refrigerated. In a large pot, cover beans with water and cook with bacon and onion, without salt. Allow to simmer until tender, about 1 1/2 hours. Strain the beans, reserving the cooking liquid. Remove and discard the bacon and onion. Put back the cooking liquid on the stove, allow to boil until cooking liquid is starchy and thick. Reserve 1 cup. Grill steak until medium rare, about 2 to 3 minutes on each side. Slice steak into 2-inch pieces. Mix into the beans add all the other ingredients, including the reserved chimichurri and reduced cooking liquid. Season and serve at room temperature. ","[Malbec, Vermentino, Sauvignon Blanc, Albari?o]" 1446,"Grilled Cheese with Caramelized Onions 2 tablespoons canola oil 5 tablespoons unsalted butter, softened
2 large onions, sliced
2 teaspoons sherry vinegar
1 teaspoon sugar
12 slices rustic Italian bread (each about 1/2-inch thick) 8 ounces Gruyere, thinly sliced
Instructions: Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve. Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up. Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1447,"Lemon Shakerato 1/2 cup cold-brew coffee 1 tablespoon agave syrup
1/2 teaspoon grated lemon zest
Instructions: Combine the coffee, agave and lemon zest in a shaker half-filled with ice. Shake vigorously for 30 seconds, until frothy. Empty the shaker into a rocks glass. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 1448,"White Chocolate-Cranberry Cheesecake 18 whole graham crackers, finely crushed (about 2 cups crumbs) 2 tablespoons sugar Pinch of freshly grated nutmeg Pinch of salt 5 tablespoons unsalted butter, melted and slightly cooled 4 ounces white chocolate, chopped, plus shaved chocolate for topping 4 8-ounce packages cream cheese, at room temperature 1 cup sour cream 1 cup plus 2 tablespoons sugar 4 large eggs 2 tablespoons cornstarch 1 teaspoon vanilla extract Pinch of salt 1 1-pound bag cranberries (thawed and drained if frozen) 1 cup sugar 1 teaspoon grated orange zest 2 tablespoons fresh orange juice Instructions: Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill. Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside. Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined. Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight. Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes. Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool. Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 1449,"Herbed Cheese-Stuffed Burgers 1 1/2 pounds ground beef chuck (80/20 blend preferred) 4 tablespoons herb-garlic cheese, slightly softened Oil, for griddle or grill Kosher salt and freshly ground black pepper 4 potato buns or kaiser rolls, toasted if desired
Lettuce and sliced tomato, for topping Instructions:

1. Divide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them - these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.
2. Heat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns, top with lettuce and tomato. Cover with the top buns and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 1450,"Fried Chicken Sandwiches 2 cups buttermilk, shaken 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
   2 garlic cloves, smashed
   1 jalapeno pepper (with seeds), halved lengthwise
   Kosher salt and freshly ground black pepper
   3 small skinless, boneless chicken breasts (6 ounces each)
   3 1/2 cups all-purpose flour
   4 teaspoons baking powder
   2 1/2 teaspoons smoked Spanish paprika
   1 teaspoon cayenne pepper
   1 teaspoon celery salt
   2 (48-ounce) bottles canola oil
   6 potato hamburger buns, toasted, for serving
   Buttermilk Herb Mayo, recipe follows, for serving 6 Bibb lettuce leaves
   Kosher dill pickles, such as Claussen, thinly sliced, for serving
   1 cup good mayonnaise, such as Hellmann's 2 tablespoons buttermilk, shaken
   1 teaspoon good white wine vinegar
   2 tablespoons thinly sliced scallions, white and green parts
   1 tablespoon minced fresh parsley
   1 tablespoon minced fresh chives
   1/8 teaspoon minced fresh thyme leaves
   Kosher salt and freshly ground black pepper
   Instructions: In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours. When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven. In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside. Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry. When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve. To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm. Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1451,"The Sampler Platter 2 cups cornmeal 1 cup all-purpose flour
   1 teaspoon salt
   2 cups whole milk
   Oil, for frying 4 to 5 ounces flounder fillet (with or without skin)
   8 peeled and deveined shrimp
   6 select oysters
   6 East Coast sea scallops
   2 to 4 ounces clam strips
   1 stuffed crab
   Instructions: First, combine the cornmeal, flour and salt together and mix. This is the breading mixture that will cover all the seafood items on the sampler. Put the milk in a container and have ready to dredge the seafood. Heat a deep-fryer or large pot with enough oil to deep fry to 350 degrees F. When ready to begin cooking, dip the fillet into the milk and then lightly hand bread using the breading mixture. Carefully slide the fillet into the oil and fry until golden brown, 2 to 3 minutes. Raise the fish from the oil and transfer a perforated pan to remove the excess oil. Repeat the same procedure with the other seafood. For the shrimp, oysters, scallops and clam strips, dip each into the milk and then lightly hand bread. Use a shaker basket to remove excess breading. Fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil. For the stuffed crab, carefully drop right into the deep-fryer and fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil. To serve, place the flounder fillet, stuffed crab, shrimp, scallops, oysters and clam strips on a large plate. Then serve with desired sides. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1452,"Sweetbread 1 1/2 cups grated coconut 1 cup sugar 1 1/2 ounces margarine 1/4 cup raisins 1/4 cherries 1/4 teaspoon salt 2 1/2 cups flour 1 package dry yeast 1 cup warm water 1 egg, gently beaten 4 tablespoons sugar 2 tablespoons water Instructions: In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine. In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky. Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size. Preheat oven to 350 degrees F. Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes. Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 1453,"Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon kosher salt 2 tablespoons olive oil Two 1-pound pork tenderloins Creamy Harissa Sauce, recipe follows 1 cup Greek yogurt (8 ounces) 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon harissa sauce * 1 clove garlic, minced Kosher salt and cracked black pepper Instructions: In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce. In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper. ","[Syrah, Tempranillo, Garnacha, Barbera]" 1454,"Sinless Sangria 1 liter sparkling white grape juice, chilled 1 cup cranberry juice 1 cup orange juice 1/4 cup fresh lime juice 2 cups assorted citrus fruit ( oranges, lemons, limes), thinly sliced 1/2 cup fresh strawberries, sliced Fresh mint sprigs, for garnish Instructions: In a large bowl or pitcher, stir together the grape juice, cranberry juice, orange juice and lime juice. Add all the fruit to the pitcher. Allow the mixture to chill in the refrigerator for at least an hour before serving. When ready to serve, fill your glasses with some fruit and liquid and garnish with fresh mint sprigs. ","[Ros, Sauvignon Blanc, Vermentino, Moscato]" 1455,"Ropewalk New England Clam Chowder 1/3 cup cubed salt pork* 4 tablespoons butter 1 large onion, finely chopped 4 ribs celery, finely chopped 1 tablespoon chopped garlic 8 tablespoons all-purpose flour 3 cups chopped clams, with their juices 3 to 4 chef potatoes, peeled and diced 10 ounces clam juice 3 cups milk or half-and-half 1 teaspoon celery salt 5 dashes hot sauce Salt and pepper Chopped parsley leaves, for garnish Instructions: Slowly cook salt pork in a skillet until fat is rendered; strain off fat drippings. Pour fat drippings and butter into a large stockpot; cook over low heat until butter is melted. Add onions, celery, and garlic to the pot; cook on medium-high heat until the vegetables are transparent. Add flour, stir and cook for about 5 minutes. Then add chopped clams, diced potatoes, clam juice and milk; bring to a boil. Simmer and stir for 15 to 20 minutes. When stirring, flavor with celery salt and hot sauce. Season, to taste, with salt and pepper. Remove from heat and allow to cool slightly. Serve, garnished with chopped parsley.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 1456,"Fried Calamari with Spicy Anchovy Mayonnaise 3/4 cup jarred mayonnaise 4 to 5 anchovy fillets 2 tablespoons lemon juice 1 tablespoon finely chopped parsley 1/2 teaspoon cayenne 1 pound fresh, clean squid 4 cups light olive oil or vegetable oil 1 cup all purpose flour 1 cup graham cracker crumbs 1 teaspoon kosher salt Instructions: In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve. Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use. In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees. In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 1457,"Maple Roasted Sweet Potatoes with Yogurt and Horseradish 2 sweet potatoes 2 cups maple syrup
1/2 cup yellow miso
4 ounces fresh horseradish
6 ounces whole milk Greek yogurt
Kosher salt and freshly ground black pepper
Splash red wine vinegar
1 ounce chopped peanuts
1 ounce chia seeds
1 ounce poppy seeds
1 ounce toasted sesame seeds
1 ounce sunflower seeds
Instructions: Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and roast until al dente, about 40 minutes. Allow to cool before peeling and cutting into 2-inch-thick coins. Adjust the oven temperature to 450 degrees F. Combine the maple syrup and miso in a medium bowl and whisk until combined. Thin with a little water if needed to make sure it is pourable. Place the potatoes in an 8-inch square baking dish and pour the maple syrup mixture over the top. Roast until the edges start to char up a little bit, about 15 minutes. Meanwhile, grate the fresh horseradish into to the yogurt in a medium bowl, then season with salt, pepper and red wine vinegar. Taste and adjust the seasoning as needed. Set aside. Mix together the peanuts, chia seeds, poppy seeds, sesame seeds and sunflower seeds in a shallow dish. Roll the roasted potato slices in the seed mixture. Place the potatoes, seeded-side up, atop the horseradish yogurt on a large serving platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1458,"English Pudding 1 pound raisins 1 pound currants 1 pound golden raisins 1 pound bread crumbs 1 pound brown sugar 8 ounces suet 4 ounces mixed candied citrus peel 4 ounces glace cherries, chopped 4 ounces almonds, chopped 1 lemon, grate rind 1 orange, grate rind 1 carrot, peeled and grated 1 apple, peeled and grated 2 tablespoons ground almonds 1 tablespoon all-purpose flour 1 teaspoon mixed spice Pinch salt 6 to 8 eggs 5 ounces maple syrup 10 ounces stout beer (bottle) or dark beer (recommended: Guinness) 5 ounces brandy 5 ounces sherry 3 tablespoons confectioners' sugar, sifted 2 sticks butter 1/4 cup sugar 3 tablespoons brandy 1/4 cup cognac Instructions: In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve. ","[Chardonnay, Riesling, Moscato, Port]" 1459,"Lomi Lomi Salmon 1 cup kosher salt 1/2 cup sugar 1/2 bunch fresh cilantro 1 pound wild salmon fillet (skin removed), rinsed and patted dry 1/4 cup chopped fresh cilantro 2 plum tomatoes, seeded and diced 4 scallions, thinly sliced 1 jalapeno or serrano pepper, seeded and diced 1 tablespoon vegetable oil 2 teaspoons toasted sesame oil Juice of 1 lime Chopped macadamia nuts, for garnish (optional) Instructions: Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours. The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes. Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and \massaged\ with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1460,"Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti 1 tablespoon olive oil 1 medium onion, chopped 4 cloves garlic, minced 3 tablespoons tomato paste 1 (28-ounce) can crushed fire roasted tomatoes, liquid included
1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste 2 teaspoons finely chopped oregano leaves 1 sprig fresh rosemary
Salt 1/4 cup torn fresh basil leaves Cooking spray 1 pound ground turkey meat 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs 1/4 cup grated Parmesan, plus more for serving 1/2 cup finely grated carrot 1/2 cup finely chopped onion 2 large cloves garlic, minced 2 tablespoons minced fresh parsley leaves, plus more for garnish 2 teaspoons minced fresh thyme leaves 1 egg, lightly beaten 1/2 teaspoon salt Freshly ground black pepper 1 box (16 ounces) whole-wheat spaghetti Instructions: Fill a large stockpot with water and bring to a boil for pasta.; Make Sauce: In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs. Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through. Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 1461,"Pasta Emilia 1 pound dry pasta (shells or rigatoni) 1 pound snow peas 1 pound green peas 1 pound sun-dried tomatoes in oil (drained) 1 pound roasted red peppers, drained 1 cup extra virgin olive oil 2 ounces garlic, sliced 1 pound fresh mozzarella balls or mozzarella slices 1/4 cup fresh basil leaves 1 cup grated Parmesan cheese Salt and pepper, to taste Instructions: Cook the pasta in salted water, drain when tender. Blanch the snow peas and green peas, drain and set aside. Julienne the sun-dried tomatoes and peppers. In a saute pan, heat the oil and cook the garlic until golden. Toss together all of the ingredients. Taste for salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 1462,"Vegan Queso One 10-ounce can diced tomatoes with green chiles 1 cup raw cashews
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
Kosher salt 1/4 cup nutritional yeast
1 tablespoon chopped jarred roasted red peppers, drained
1/2 tablespoon distilled white vinegar
2 teaspoons hot sauce
1 small jalapeno, thinly sliced, seeds removed if desired
2 tablespoons cilantro leaves
Tortilla chips, for serving
Instructions: Place a fine-mesh sieve over a large liquid measuring cup. Pour the tomatoes with green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Put the tomatoes with green chiles into a small bowl and set aside. Combine the reserved liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne, 1 teaspoon salt and 3/4 cup water in a 9-inch cast-iron skillet over high heat. Bring to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, until the cashews are tender, about 10 minutes.
Transfer the mixture to a high-powered blender. Add the nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of the reserved tomatoes with green chiles and 1 cup water. Blend until smooth and creamy, scraping down the sides of the blender as needed.
Transfer the mixture back to the skillet. Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes.
Garnish with the remaining tomatoes with green chiles, the jalapenos and cilantro. Serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 1463,"X-Treme Chocolate Double-Nut Caramel Ladyfinger Torte Recipe courtesy Southern Living Magazine 1 1/2 cups semisweet chocolate morsels 2 (3-ounce) packages ladyfingers 1 (13-ounce) jar hazelnut spread 20 individually wrapped caramel candies 2 1/3 cups whipping cream 1 1/2 cups chopped pecans 1/3 cup confectioners' sugar plus 2 tablespoons 1 (8-ounce) package cream cheese, softened 2 tablespoons crme de cacao 3 (1-ounce) semisweet chocolate baking squares Instructions: Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.
Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
Beat 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crme de cacao; beat until blended. Beat in melted morsels until blended.
Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.
Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 1464,"Smoothie on a Stick 1 1/2 cups diced honeydew melon 1 cup loosely packed baby spinach 1 cup green grapes
3/4 cup orange juice
1/2 cup sliced bananas (about 1 small)
1/3 cup vanilla yogurt
2 tablespoons almond butter
2 dates, pitted
Instructions: Put the melon, spinach, grapes, orange juice, bananas, yogurt, almond butter and dates in the carafe of a blender and puree until smooth. Fill an ice pop mold with the smoothie mix, add the sticks and freeze overnight. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 1465,"Salisbury Meatloaf and Potatoes 1 1/2 pounds Yukon gold or red potatoes, cut into 1-inch chunks Kosher salt 1 1/4 pounds meatloaf mix 1/2 cup panko breadcrumbs 1 large egg 1/2 onion, grated 1 1/2 teaspoons chopped fresh thyme 2 teaspoons Worcestershire sauce Freshly ground pepper 4 tablespoons unsalted butter 1 1/2 cups baby carrots, halved lengthwise 3 stalks celery, sliced 1 1/4 cups low-sodium chicken broth 3 tablespoons half-and-half Instructions: Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until tender, 25 minutes. Meanwhile, combine the ground meat, panko, egg, onion, thyme, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper in a bowl; mix with your hands. Form into four 1/2-inch-thick oval patties. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties; cook until browned, 3 minutes per side. Scatter the carrots and celery around the patties; cook until they start softening, 3 minutes. Reduce the heat to medium. Add the broth, cover and simmer until the patties are cooked through, 5 minutes. Remove the patties and increase the heat to high. Cook until the broth is slightly reduced, 2 minutes, then add 1 tablespoon butter and swirl until melted. Drain the potatoes; mash with the half-and-half, the remaining 2 tablespoons butter, and salt and pepper to taste. Serve with the patties and vegetables. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 1466,"BBQ Pork Walking Tacos 4 cloves garlic 2 onions, sliced thin
1 jalape?o, sliced thin
1/3 cup packed brown sugar
2 tablespoons chili powder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
One 3-pound boneless pork shoulder roast (pork butt)
One 18-ounce bottle barbecue sauce
Eight 2-ounce bags corn chips
Ranch dressing, for drizzling 1 cup fried onions
2 green onions, sliced thin
Instructions: Add the garlic, onions and jalape?o to the bottom of a 6-quart slow cooker. Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours. Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm. Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 1467,"Red Hot Cinnamon Spritz Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 tablespoon cinnamon extract 2 teaspoons red gel food coloring Silver drages, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 300 degrees F.
Whisk the flour, baking powder, cayenne and salt in a medium bowl.
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, cinnamon extract and food coloring until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined. Fill a cookie press with the dough according to the manufacturers' instructions. Press cookies 1 inch apart onto 2 unlined baking sheets. Lightly press silver drages into each. Bake, switching the pans halfway through, until the cookies are firm to the touch, 25 to 30 minutes. Loosen the cookies immediately with a thin spatula and transfer to a rack to cool completely. Repeat with the remaining dough. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 1468,"Crepes to Make and Store 1 cup each cold water and whole milk 4 eggs 1/2 teaspoon salt About 1 1/3 cups flour Vegetable oil or melted butter 4 tablespoons butter 5 tablespoons flour 2 3/4 cups hot milk or chicken broth Salt and freshly ground black pepper 1/4 cup light cream 3/4 cup grated Swiss cheese or Fontina 24 crepes (make above recipe in a double batch) 1 package (10 ounces) thawed frozen chopped spinach, squeezed dry and cooked with clove, minced garlic in 2 tablespoons of olive oil - with or without 1/2 cup slivered smoked ham or Proscuitto Cheese sauce (see above recipe) 1 cup Ricotta cheese mixed with 1 egg and 1/2 cup slivered roasted peppers 3 tablespoons grated Parmesan cheese Instructions: In a blender or food processor combine the water, milk, eggs salt and flour. With a rubber spatula, scrape down any batter which adheres to the sides of the processor. If the batter appears thick, add more water; if too thin, then gradually whisk in more flour. Let the batter set, in the refrigerator for an hour or so. Rub an 7-inch crepe pan or non-stick pan with oil or melted butter. Set over high heat until pan just begins to smoke. Ladle about 3 tablespoons of batter into the hot pan. Lift the pan from the heat and swirl the batter around so that it evenly coats the bottom. Pour excess back into the batter for the next crepe. Let the crepe cook on one side for about a minute or until it looks dried out. Flip the crepe over and cook it for 30 seconds on the other side. Repeat until all are done. To store, stack them, with waxed paper or parchment squares in between each one and freeze in batches. Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning. Yield: 3 cups of sauce Preheat the oven to 350 degrees. Lightly butter a 9-inch deep pie plate and center a crepe in the bottom. Mix the spinach filling with 1/2 cup of the cheese sauce and spread some of this over the first crepe. Center a crepe on top of spinach filling and spread it with ricotta cheese and pepper filling. Top with a crepe and continue this way until you end with a crepe. Spoon cheese sauce over the top of the tower and sprinkle with grated Parmesan. Bake for 30 minutes or until bubbling hot. You can assemble the \tower\ of crepes and fillings in advance and make the sauce in advance, but spoon sauce over crepes right before baking. If you have made this in advance and it is cold you will have to bake it for 45 minutes to heat it through. Yield: 4 dinner servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1469,"Roasted Cod with Lima Beans 1 (10-ounce) bag frozen lima beans 4 teaspoons olive oil, divided 4 tablespoons chopped fresh parsley leaves, divided Salt Freshly ground black pepper 4 (6-ounce) pieces cod 8 tablespoons white wine, divided Instructions: Preheat the oven to 375 degrees F. Place 4 (15-inch) long sheets of aluminum foil on a work surface. Divide the frozen lima beans among the foil sheets (about 3/4 cup per sheet). Place 1 teaspoon of olive oil 1 tablespoon of chopped parsley, and a pinch of salt and freshly ground black pepper on each pile of beans and gently toss to combine. Place 1 piece of fish over each pile of beans. Pour 2 tablespoons of white wine over each of the fish and sprinkle a pinch of salt and freshly ground black pepper. Seal up the foil packets. Place the foil packets on a baking sheet. Bake for 20 minutes depending on the thickness of the fish. Gently transfer the beans and fish to a serving plate and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1470,"Pineapple cl Margarita 2 ounces mezcal 1 ounce fresh lime juice
1 ounce simple syrup
3 pineapple wedges
cl powder, for garnish
Instructions: Fill a cocktail shaker with ice and add the mezcal, lime juice and simple syrup. Shake vigorously for 10 seconds, then strain into a rocks glass over ice. Dip the pineapple wedges in cl powder and garnish the glass. ","[Tequila, Mezcal, Sauvignon Blanc]" 1471,"Mac and \u201cCheese\u201d Salt and pepper One 1-pound box pasta 1/4 cup oil 1 head cauliflower, cut into small pieces 1 cup diced onion 2 cloves garlic 2 cups water or vegetable stock 1/2 teaspoon grated nutmeg 1 cup breadcrumbs 2 tablespoons chopped fresh herbs (parsley, rosemary or thyme) 1/4 cup dairy-free or vegan Parmesan Instructions: Preheat the oven to 475 degrees F. Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 3 minutes less than the package instructions. Drain and set aside. Meanwhile, heat a large pan over medium heat and add the oil. When hot, add the cauliflower and onions and saute until starting to soften, 3 to 5 minutes. Add the garlic and cook for another minute. Add the water or stock, bring to a simmer and simmer until everything is soft, about 3 minutes. Add the nutmeg. Check the seasoning and add salt and pepper to taste. Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth. Toss the pasta with the puree in a medium bowl. Transfer to a baking dish and top with the breadcrumbs, herbs and dairy-free Parmesan. Bake until warmed through and the breadcrumbs are toasted, 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 1472,"Mangoes and Raspberries in Prosecco Syrup 1 (750-ml) bottle Prosecco 1/2 cup sugar 1 lemon, zested and juiced 2 star anise 1 cinnamon stick 2 large, ripe mangoes, peeled, seeded and cut into 1/2-inch pieces or 1 (12-ounce) bag frozen mango, thawed 2 cups (8 ounces) raspberries 1/2 cup heavy cream 2 tablespoons powdered sugar 1 lemon, zested Instructions: For the syrup: In a medium saucepan, bring the Prosecco, sugar, lemon juice, lemon zest, star anise, and cinnamon stick to a boil, stirring occasionally, over medium-high heat, until the sugar has dissolved. Reduce the heat and simmer for 35 minutes until the mixture has reduced by half. Add the mangoes and raspberries to the syrup and allow the mixture to cool for 1 1/2 hours. Using a slotted spoon, remove the fruit and spoon into serving bowls. Discard the cinnamon stick and star anise. Pour the syrup into a pitcher. Refrigerate the fruit and syrup until ready to serve.; Whipped cream: For the cream: In a medium bowl, using an electric hand mixer, beat the cream at high speed until thick. Add the sugar and continue to beat until the cream holds stiff peaks. Add the lemon zest and mix until just combined. To serve: Put a dollop of cream on top of the fruit and drizzle each dish with the Prosecco syrup. ","[Prosecco, Moscato, Vin Santo, Cava]

" 1473,"Raspberry Jam 4 cups fresh raspberries (about four 6-ounce containers) 2 cups sugar Zest of 1 lemon plus 1 tablespoon lemon juice Instructions: Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam. Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 1474,"Beet Juice Sauce 2 cups beet juice, from about 2 pounds peeled beets 3 tablespoons canola oil 1 teaspoon lemon juice Salt and pepper Instructions: In a saucepan, bring beet juice to a boil and reduce 50 percent. Remove from heat and whisk in oil in a slow stream. Whisk in the lemon juice and season with salt and pepper. ","[Riesling, Gewrztraminer, Pinot Grigio]" 1475,"Platter of Darkness Caramel Apples 8 apples Cooking spray 4 cups sugar 1/4 cup corn syrup 10 tablespoons unsalted butter, cut into pieces 2 cups heavy cream, at room temperature Crushed chocolate cookies, for coating Instructions: Put together a tray of dark and scary treats: Fill bowls with black licorice, jelly beans, M&M's, chocolate cookies, chocolate-covered nuts and dried fruit. Then round it all out with cookie-coated Caramel Apples. Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray. Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes. Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth. Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 1476,"Oatmeal Movie Cookie Ice Cream Sandwiches 3/4 cup (168 grams) creamy unsweetened almond butter 2/3 cup (132 grams) light brown sugar
1/2 cup (100 grams) unrefined coconut oil, melted
1/3 cup (67 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
2 large eggs, at room temperature
3 cups (270 grams) old-fashioned rolled oats
1 teaspoon baking soda
1 cup (20 grams) popped buttered popcorn, plus extra for topping
2 cups (430 grams) mix of chocolate covered raisins, white nonpareil coated chocolates, candy-coated chocolates, plus extra for topping. Flaky salt, optional
3 cups vanilla ice cream
Instructions: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone mat and set aside. Place another baking sheet, plate or airtight container in the freezer. In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated. Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they\u2019re still warm but then let the rest cool on the pan). While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream. Keep frozen until ready to enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1477,"Branzino en Papillote with Cauliflower Kosher salt 1 large head cauliflower, broken into small bite-sized florets Olive oil, for cooking 5 cloves garlic, smashed 2 anchovy fillets 1/2 cup panko breadcrumbs 1 bunch fresh parsley, finely chopped (about 1 1/4 cups) 1 teaspoon Calabrian cl paste 1 teaspoon capers 2 teaspoons fennel seeds, toasted then ground 8 green Sicilian olives, pitted and sliced 4 cherry tomatoes, cut into quarters 1 stalk celery, thinly sliced on the bias Juice from 1/2 lemon plus 4 thin wheels from the other half 1/2 shallot, thinly sliced 1/4 bulb fennel, cut into long slices, plus fronds 1/4 zucchini, sliced on the bias into thin half-moons High-quality Italian finishing olive oil, for drizzling and brushing the parchment Pinch of crushed red pepper flakes Kosher salt 2 branzino fillets (about 6 ounces each), skin off 1/4 cup white wine Instructions: For the cauliflower: Preheat the oven to 400 degrees F. Heat a large pot of generously salted water over medium-high heat and prepare an ice bath with a few pinches of salt. When the water comes to a boil, blanch the cauliflower florets until just cooked, about 2 minutes. Immediately shock in the ice bath to stop the cooking. Drain and set aside. For the fish: Combine the ground fennel seed, olives, cherry tomatoes, celery, lemon juice, shallot, fennel, zucchini, a drizzle of good finishing oil, red pepper flakes and some salt in a medium bowl. Cut 2 large sheets of parchment paper into heart shapes and brush the paper with olive oil, leaving a 1-inch border around the edges. Arrange half of the vegetable mixture on one piece. Top with a piece of fish, then top with two lemon wheels and some fennel fronds. Repeat with the remaining vegetables, fish, lemon wheels and fronds on the other piece of parchment. Fold and crisply crease each heart into a half-heart, enclosing the fish and vegetables inside but leaving a small opening on one end. Pour 2 tablespoons wine into the openings on each packet, then finish enclosing the packets tightly. Place the packets on a rimmed baking sheet and bake 7 to 8 minutes. For the cauliflower: Meanwhile, coat the bottom of a cold, large skillet with a decent amount of olive oil. Add 3 cloves garlic and 1 anchovy fillet. Put the skillet over medium-high heat. Cook until the garlic is golden brown and fragrant, about 3 minutes. Remove and discard the garlic from the skillet. Add the panko and cook, stirring in the warm oil, until golden and toasty, 3 to 5 minutes. Add the parsley, toss to combine and transfer the mixture to a plate. Wipe out the skillet, add more oil to coat, and place back over medium-high heat. Add the Calabrian cl paste, remaining 2 cloves garlic and 1 anchovy fillet and stir to combine. Cook until the garlic is golden brown and fragrant, about 3 minutes. Remove and discard the garlic from the skillet. Add the capers and blanched cauliflower. Gently mix to coat the cauliflower and cook until warmed through, 2 to 3 minutes. Plate the cauliflower and sprinkle with the panko breadcrumbs. Serve with the fish en papillote. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 1478,"Homemade Vanilla Extract 1 (16-ounce) clean glass jar or bottle with tight-fitting lid 16 ounces vodka 5 vanilla beans 1 egg white, beaten 1 teaspoon pure vanilla extract 4 cups whole almonds 3/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon Instructions: Using a sharp knife, slice the vanilla beans open lengthwise to expose the seeds. Tuck the beans in the jar or bottle and pour in the vodka. Close the jar, shake it a few times, and place it in a cool, dark space. Let the jar rest for 6 to 8 weeks, shaking it again once or twice a week. The mixture will get darker and darker over time. When the extract starts to run low, top it off with more vodka and shake again. Also, whenever you use a vanilla bean, don't hesitate to add it to the jar after you've used it. This will continue to \feed\ your vanilla extract and it should keep forever. Vanilla Variations: Vanilla Sugar: Split 2 vanilla beans and scrape the seeds into an air-tight container with 3 cups granulated sugar. Cover the beans in sugar and tightly seal. Let the sugar sit for 2 weeks. Use just as you would use regular granulated sugar. Vanilla Almonds: Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1479,"Pickled Watermelon with Peppers and Celery 1/2 cup sugar 1/3 cup kosher salt 1/2 cup distilled white vinegar 1/2 cup apple cider vinegar 1 tablespoon whole black peppercorns 8 to10 medium cloves garlic, peeled and smashed 1 large jalape?o pepper, stemmed and halved lengthwise (seeded for less heat if desired) 3 bay leaves, preferably fresh One 3-pound wedge seedless watermelon 1 large red bell pepper, stemmed and cut into 2-inch pieces 2 large stalks celery, trimmed and cut into 2-inch lengths 1/2 bunch dill, tough stems removed 2 cups cold filtered water, plus 1 1/2 cups more if needed Instructions: Combine the sugar, salt, both vinegars, peppercorns and 1 cup cold water in a medium saucepan. Bring to a boil, stirring, until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat; add the garlic, jalape?o and bay leaves. Let steep until the brine has cooled slightly, about 30 minutes. Meanwhile, scrub the watermelon rind several times with a damp clean dish towel, making sure to remove any excess dirt or debris. Cut the wedge in half lengthwise then slice each half crosswise into 1-inch-thick wedges, each no more than 3 inches wide. Place in a clean 1-gallon wide-mouth glass jar, alternating with the bell pepper, celery and dill sprigs (so that all the watermelon isn\u2019t sitting on the bottom). Set aside. Once the brine has cooled slightly, add 2 cups ice and stir until the ice melts completely. Add the 2 cups cold filtered water and stir until fully incorporated. The brine should be fully cooled by this point. If not, let it cool completely on the counter. Pour or ladle the brine into the jar. The watermelon and vegetables should be fully submerged. If not, add up to 1 1/2 cups cold filtered water. Close the jar with the lid and let sit in a cool place away from direct sunlight for 2 hours, then refrigerate for 24 hours. After the 24 hours, the pickled watermelon and vegetables are ready to enjoy! Keep any remaining in the fridge where it will be good for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 1480,"Grilled Picnic Corn 8 ears corn, shucked 1/4 cup melted butter or olive oil 1 tablespoon cilantro 1 clove garlic, minced 2 teaspoons cl powder 1/2 teaspoon salt 2/3 cup mayonnaise 1/4 cup fresh lime juice 3/4 cup grated Romano cheese Lime wedges, for garnish Instructions: Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil. Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes. While the corn is charred, mix the cilantro, garlic, cl powder, salt, mayonnaise, and lime juice. Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 1481,"The Best Lasagna 1 pound ground beef 2 tablespoons olive oil, plus more for greasing
3 ounces pancetta, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 large celery stalk, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
6 cloves garlic, finely grated
1 bay leaf
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground nutmeg
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1/2 cup dry white wine
Two 28-ounce cans whole peeled tomatoes
2 large sprigs basil
1 large piece of Parmesan rind
1 pound dried lasagna noodles (see Cook's Note)
2 cups whole milk ricotta
1 1/4 cup grated Parmesan
8 ounces whole milk mozzarella, grated on the large holes of a box grater (about 2 cups) Instructions: Place the\u202fbeef in a large bowl and \pull\u202fit apart\u202fwith\u202ftwo forks\u202fas if you were shredding pulled pork, breaking up the clumps and loosening the\u202fmeat\u202fwithout compacting\u202fit. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown, 5 to 7 minutes. Transfer the pancetta to a large bowl with a slotted spoon, leaving the fat in the pot.
Spread the beef in an even layer in the same pot and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps and scraping up any browned bits from the pot, until the meat is browned and completely cooked, 5 to 6 minutes.\u202fTransfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot.
Reduce the heat to medium. Add the carrots, celery, onions, half the garlic, the bay leaf, oregano, red pepper flakes, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables are tender but not browned, 6 to 8 minutes.
Add the tomato paste and cook, stirring constantly, until it's very fragrant and brick red colored, about 2 minutes. Stir in the wine, bring to a boil and reduce until the liquid is very thick and no smell of alcohol remains, 6 to 8 minutes. Add the tomatoes and the reserved pancetta and beef, bring to a boil and then reduce the heat to low. Add the basil and Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated and the sauce resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the ragu should release occasional small bubbles. If the ragu reduces too quickly, add 1/2 cup of water and continue cooking. Repeat if necessary. The ragu needs the full 2 to 2 1/2 hour cook time to develop the flavors.
Discard the bay leaf, basil and Parmesan rind. Break up any remaining clumps of meat with the back of a spoon, making an even textured sauce. Season with salt and set aside until ready to assemble.
Arrange a rack in the center of the oven and preheat to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but are still hard and chalky in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
Stir together the ricotta, 1 cup of the Parmesan, the remaining grated garlic and 2 teaspoons salt in a medium bowl until thoroughly combined. Set aside until ready to assemble.
Lightly oil a 13-by-9-inch glass or ceramic baking pan. Spread 1 cup of the ragu evenly in the bottom of the pan. Lay a single layer of noodles over the ragu (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1 1/2 cups of the ragu over the noodles. Dollop 3/4 cup of the ricotta mixture over the ragu and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella, followed by another layer of noodles. Repeat with the remaining pasta, ragu, ricotta mixture and mozzarella, creating 4 layers of pasta and ending with the remaining 1/2 cup mozzarella. (The lasagna should come just above the top of the pan but it will sink down slightly as it cooks.) Top with the remaining 1/4 cup Parmesan.
Lightly oil a piece of foil and cover the pan. Put the pan on a rimmed baking sheet to catch any drips. Bake the lasagna until bubbling gently around the edges, about 1 hour.
Remove the lasagna from the oven and increase the oven temperature to 450 degrees F. Remove the foil and then continue to bake the lasagna until the top is browned and crisp around the edges, 15 to 20 minutes.
Let sit 10 minutes before serving. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 1482,"Rhubarb Rose Jam 1 pound (454 grams) rhubarb, cut into 1/2-inch pieces 1 2/3 cups (333 grams) sugar Juice of 1 lemon 1 vanilla bean 1 tablespoon (15 grams) rosewater Instructions: In a large heavy-bottomed pot, toss the rhubarb with the sugar, cover, and macerate for 1 hour, tossing occasionally. (This intensifies the flavor of the rhubarb; if you need rhubarb jam ASAP, then fine, skip this step.) Stir in the lemon juice, then split and scrape the vanilla bean and add the innards and the scraped bean to infuse the jam with vanilla flavor. Put on some oven mitts and an apron because things are about to get spitty. Bring the jam to a boil over high (trust me: high) heat and boil, stirring and scraping the bottom of the pot continuously with a heat-safe spatula so that the jam doesn\u2019t burn, until the rhubarb is broken down and the jam is very thick, with a temperature of 217 degrees F on an instant-read thermometer, 5 to 7 minutes. Remove from the heat and continue stirring for another minute or two so the residual heat of the pot doesn\u2019t burn the jam. Stir in the rosewater and let cool. Discard the vanilla bean and store the jam in an airtight container in the fridge for up to a few weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1483,"Spiced Sugar Doughnuts 3 1/2 cups flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1 cup sugar 2 large eggs 3 tablespoons melted butter 1 cup milk Vanilla sugar Instructions: Combine flour baking soda; baking powder; salt cinnamon and allspice into a bowl. In another bowl combine sugar; eggs and melted butter. Whisk mixture to finish combining. Says he has 1 cup milk. Adds 1/3 cup of the milk and l cup flour mixture to bowl containing the sugar and eggs. Adds remaining flour mixture alternately with the remaining 2/3 cup milk, 1/3 cup at a time. Combine mixture well and chill for l hour. Turn dough out onto a lightly floured surface adding just enough flour to form a soft dough. Halve the dough and refrigerate one half while preparing the first batch of doughnuts. Roll dough l/3 inch thick and with a floured doughnut cutter, cut out rounds. Have 3 inches. oil heated to 365 degrees. Add doughnuts to heated oil along with the holes, 2-3 at a time. until golden brown. Remove with a slotted spoon and drain on paper towels. Roll doughnuts and holes in vanilla sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1484,"Italian Monte Cristo 1/2 cup seedless red raspberry jam 2 tablespoons Dijon mustard 1/2 teaspoon chopped fresh rosemary 8 slices brioche bread 8 thin slices Swiss cheese 16 thin slices prosciutto cotto 4 large eggs, at room temperature 3/4 cup heavy cream, at room temperature 1/8 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 3 tablespoons powdered sugar Instructions: In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich. In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine. Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.) Sprinkle one side of each sandwich with powdered sugar and serve warm. ","[Barolo, Barbaresco, Chianti, Rioja]" 1485,"Spicy Tofu and Green Bean Stir-Fry 1 cup jasmine rice 1 14- to 16-ounce block extra-firm tofu, drained 1 pound trimmed green beans 2 tablespoons Sriracha, plus more for serving 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons fish sauce 3 tablespoons vegetable oil 1 small red onion, sliced 2 cloves garlic, finely chopped 1/2 cup torn fresh basil, plus small leaves for topping 1/4 cup salted roasted peanuts, roughly chopped Instructions: Cook the rice as the label directs. Set aside and keep warm. Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid; set aside 5 minutes to drain. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Cover and microwave until bright green and crisp-tender, about 5 minutes. Let cool slightly, then drain. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl; stir to combine. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Remove to a plate. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Stir in the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Remove from the heat and stir in the torn basil. Divide the rice among plates and top with the stir-fry. Top with the peanuts, a few small basil leaves and more Sriracha. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 1486,"Tomato Couscous Salad 1 1/4 cups vegetable broth 1 cup tomato couscous 1/2 pound thin asparagus spears, cut into 1-inch pieces 2 scallions, sliced 3 tablespoons Italian salad dressing, divided 1 cup halved cherry tomatoes 1/4 cup finely chopped fresh basil leaves Instructions: Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside. In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside. Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes. In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 1487,"Brown Butter Sauteed Spinach with Lemon 8 tablespoons (1 stick) unsalted butter 2 cloves garlic, minced
2 large shallots, finely chopped
Kosher salt and freshly ground black pepper 2 pounds baby spinach
Juice of 1 lemon
Instructions: Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty. Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper. Transfer to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1488,"Seco De Carne Con Frejoles 2 pounds dried Peruvian canary beans 1/2 medium onion, finely minced 3/4 cup canola oil
1/4 cup garlic puree 1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/2 cup aji panka paste 1/3 cup huacatay (Peruvian black mint) 3 sprigs fresh cilantro
3 pounds beef tenderloin, cut into 2-inch cubes 2 medium onions, finely minced
5 ounces, garlic puree 3 teaspoons ground black pepper
3 teaspoons kosher salt
2 teaspoons ground cumin
1/3 cup aji amarillo paste 8 ounces diced carrots, steamed 6 ounces green peas, steamed Cooked jasmine rice, for serving Slivered red onions, chopped cilantro and salsa criollo, for garnishing Instructions: For the beans: In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat. In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes. For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside. Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot. Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes. Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes. Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 1489,"Tex-Mex Fried Rice 2 tablespoons vegetable oil 1 pound spicy sausage meat
1 1/2 cups frozen yellow corn kernels 1 onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno, finely chopped
1 teaspoon chili powder
Pinch kosher salt
Pinch red pepper flakes
Freshly ground black pepper 4 cups leftover cooked rice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, or more to taste Zest and juice of 1 lime
4 scallions, sliced
1/2 bunch fresh cilantro, chopped
Instructions: Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender. Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 1490,"Sissy Biggers Turkey Leftovers Surprise 4 cups leftover turkey stuffing, moistened with leftover gravy or giblet broth - divided 2 cups leftover cranberry sauce 2 cups leftover turkey, diced 2 cups leftover pearl onions, creamed or plain 1 1/2 cup leftover mashed russet potatoes, in a pastry bag with a large star tip 1 1/2 cup leftover mashed sweet potatoes, in a pastry bag with a large star tip Instructions: Preheat oven to 350 degrees F. In a buttered, 4 quart Pyrex souffle dish layer 2 cups turkey stuffing, making sure to pack it down and leaving a well in the center. Fill the well with cranberry sauce. Layer the turkey, onions, and remaining stuffing evenly, leaving few gaps. Pipe rosettes of alternating mashed potatoes that cover the top. Bake, uncovered, for approximately 1/2 hour or until the top is crusted and brown and the filling is warmed through. Serve hot. ","[Chardonnay, Riesling, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Croutons and Parmesan Cheese 1 tablespoon unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 can" 1491,"Slow Cooker Pork 3 pounds pork shoulder 1 cup clear carbonated beverage (like club soda or lemon-lime flavored soda) 2 teaspoons minced garlic 2 teaspoons chili powder 1 teaspoon ground oregano 2 tablespoons Worcestershire sauce 1 cup Balsamic Dressing 1 Reynolds? Slow Cooker Liners 1 Sheet Reynolds Wrap? Aluminum Foil Instructions: Line your slow cooker with a Reynolds® Slow Cooker Liner. Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the crockpot. Cover and cook on high for 4-5 hours or low for 6-8 hours. When the meat falls apart easily, remove the meat from the slow cooker liner and transfer to a cutting board. Shred it with two forks. Place meat back in the lined slow cooker and add the balsamic dressing and stir with the liquid in the crockpot. The meat should be saucy and moist. Preheat the oven to 400°F (or use the broil setting if available) and transfer the mixture to a baking sheet lined with Reynolds Wrap® Aluminum Foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (5-7 minutes if you have a broil setting). Transfer to a serving platter and enjoy on sandwiches or with a baked potato. Browned Pork: Whisk the juice of one orange and a spoonful of honey together and drizzle it over the meat before broiling for an extra flavorful browned exterior. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 1492,"Grilled Avocado and Tomatoes, Basil Oil and Cotija Cheese with Pine Nuts 3/4 cup extra-virgin olive oil 16 basil leaves Salt and freshly ground black pepper 2 ripe beef steak tomatoes, halves and seeded and finely diced 1/2 small red onion 2 ripe Hass avocados, halved and peeled and pitted Canola oil 1/4 cup pine nuts, lightly toasted 1/4 cup cotija cheese, grated Basil leaves Instructions: Combine oil, basil, salt and pepper in a blender and blend for 1 minute. Strain into a bowl, discard solids Combine tomatoes and onion in a bowl, add a few tablespoons of the basil oil and season with salt and pepper. Reserve remaining basil oil for Shrimp recipe. Heat grill to medium heat. Brush avocado with oil on grill and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes. Remove to a platter, cut side up. Place some of the tomato mixture on top of each avocado, drizzle with more of the oil and sprinkle with the pine nuts and cheese. Garnish with basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 1493,"Smoked cl Scalloped Sweet Potatoes 2 cups heavy cream 1 heaping tablespoon chipotle pepper puree 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Whisk together cream and chipotle puree until smooth. In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers. Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned. ","[Malbec, Tempranillo, Garnacha, Barbera]" 1494,"BGT: Bacon, Guacamole and Tomato with Chips and Chorizo Jalapeno Poppers 12 large jalapeno peppers 1/2 small red onion
2 cloves garlic
A handful fresh cilantro 12 slices of smoky, meaty bacon
1 tablespoon of olive oil or safflower oil
3/4 pound fresh Mexican chorizo
One 3-ounce brick cream cheese
3-ounce chunk yellow Cheddar, shredded OR 3/4 cup shredded yellow Cheddar 3-ounce chunk pepper jack, shredded OR 3/4 cup shredded pepper jack 2 chopped scallions, optional
2 handfuls cherry tomatoes, halved 1 small red onion
2 cloves garlic
A handful of cilantro leaves, plus more for garnish
Salt
2 limes
4 to 5 large, ripe Haas avocados
1 teaspoon ground cumin
1 teaspoon Frank's Red Hot or other cayenne pepper sauce
2 scallions, thinly sliced
Pickled jalapeno peppers or chopped drained green chiles, for garnish
One 10-ounce bag tortilla chips or flavored tortilla chips of choice, such as cheese, chili or bacon flavors
Instructions: For the chorizo jalapeno poppers: Preheat oven to 425 degrees F. Gather ingredients. Cut tops off peppers and scoop the seeds out to make popper boats. Finely chop tops. Reserve half the finely chopped peppers for the guacamole. Peel and finely chop (can be done by hand or in the food processor) the red onion, garlic and cilantro. Place peppers cut-side up in a cast-iron skillet and bake 10 minutes, then remove from oven and cool to handle. Place the bacon in oven at the same time on rack above peppers. Bake until very crisp, about 12 minutes. Cool to handle and chop. Reserve for the BGT. Heat a skillet over medium-high to high heat, then add oil and chorizo; brown and crumble, then add onions and garlic and stir 2 to 3 minutes. Remove from heat and cool on tray. Transfer to a bowl and mix with cheeses. Fill peppers and bake 10 minutes more to brown and bubble. For the BGT: Seed and chop the tomatoes. Peel and finely chop the onion and grate or finely chop the garlic. Finely chop the cilantro. In a bowl combine chopped chiles, onions, garlic, cilantro, salt and lime juice. Halve and pit the avocados and add to bowl; mash guacamole and season with cumin and hot sauce; adjust salt if necessary. Arrange the guacamole in serving dish and top with bands of chopped bacon, scallions and tomato. Garnish with pickled peppers and cilantro. Surround the BGT with chips. Transfer poppers to platter and garnish with scallions to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 1495,"Hot Topping for Ice Cream 2 tablespoons unsalted butter 2 Golden Delicious or Granny Smith Apples, peeled, cored and coarsely chopped 2 to 3 tablespoons brown sugar Pinch ground cinnamon or allspice 1 to 2 tablespoons Rum (or water) 8 buttery cookies like shortbread, ginger cookies or any cookie which goes well with apple, crumbled Vanilla or Butter Pecan ice cream Chopped walnuts or pecans for garnish, optional Instructions: In a small skillet heat butter until golden. Add apples, sugar and spices, 2 tablespoons or so rum (or water) cover and simmer for 10 minutes or until tender. Uncover and cook until liquid has been absorbed and apples begin to saute again in butter. Remove from heat and cool slightly. To assemble: add half of cookie crumbs in the bottom of a ramekin or dessert bowl or heatproof glass, top with some apples and ice cream, build up another layer or so and garnish with chopped nuts. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 1496,"Lamb Chops with Garlic-Rosemary Sauce 2 garlic cloves 4 lamb shoulder chops (each about 3/4-inch thick) Salt and freshly ground black pepper 2 tablespoon olive oil 2 tablespoons rosemary 2 tablespoons fresh lemon juice 1/2 cup chicken stock 1 tablespoon butter Instructions: Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb. ","[Shiraz, Malbec, Tempranillo, Barolo]" 1497,"Deluxe, Divine Chicken Divan 1/3 cup sliced almonds, a couple of handfuls 1 quart chicken stock 1 lemon, zested 2 to 3 sprigs fresh thyme 4 tablespoons butter, divided 1 1/2 cups white rice 1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets Salt and pepper 1 teaspoon poultry seasoning, 1/3 palm full 2 tablespoons plus about 1/2 cup all-purpose flour, divided 2 tablespoons extra-virgin olive oil, 2 turns of pan 1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends 6 or 7 large button mushrooms, sliced 1/3 cup half-and-half 1 rounded tablespoon Dijon mustard 2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped 2 scallions, chopped Instructions: Toast almonds in a small skillet until golden. Set aside. Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice. While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm. Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm. Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes. Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this? ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 1498,"Slow-Grilled Chipotle Chicken 3 tablespoons vegetable oil, plus more for drizzling 2 tablespoons chipotle in adobo (1 tablespoon finely chopped chipotle peppers and 1 tablespoon sauce)
2 teaspoons smoked paprika 1 teaspoon honey 1 teaspoon dried oregano, preferably Mexican 1/2 teaspoon ground cumin 2 cloves garlic, finely grated Zest of 1 lime and juice of 1/2, plus wedges for serving
Kosher salt and freshly ground black pepper 1 whole chicken (3 1/2 to 4 pounds) 2 bunches scallions, root ends trimmed 16 small corn tortillas Prepared salsa, for serving Instructions: Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes. Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving. Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm. Serve chicken with warm tortillas, charred scallions, lime wedges and salsa. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 1499,"Monday to Friday Chicken Noodle Soup 12 ounces boneless, skinless chicken breast 1/3 cup, packed parsley or dill leaves 2 cups fine egg noodles (dry) 2 teaspoons lemon juice Salt and freshly ground black pepper 8 small carrots, peeled and thinly sliced 4 cups chicken broth 2 cups water 1 clove garlic, pierced with a toothpick Instructions: Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1500,"Halloween Popcorn Treats Vegetable cooking spray 3 tablespoons vegetable oil 1/3 cup popcorn kernels 3 tablespoons butter 1 teaspoon pure vanilla extract 6 cups (12-ounces) mini marshmallows 6 fun-size caramel peanut chocolate bars (such as Snickers), cut into 1/4-inch pieces 3 (3-inch) chocolate chip cookies, crumbled 1/3 cup chopped salted almonds, 1/2 cup orange and black chocolate candies (such as M and Ms) Instructions: Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside. In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl. In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour. Break into 2-inch pieces and store airtight in a plastic container. Serving Suggestion: Place in small plastic bags and seal with colored ribbon. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 1501,"Fruit and Veggie Slaw with Spicy Vinaigrette 1 papaya 1 mango 1 jicama 1/4 honeydew 1 very firm pear 1 large carrot 2 tablespoons lime juice 2 tablespoons orange juice 1 tablespoon champagne vinegar 2 tablespoons minced cilantro 1 teaspoon sugar 1 minced clove garlic 1/2 teaspoon Asian cl sauce 1/2 teaspoon minced lime zest Instructions: Julienne all fruit and veggies and combine in a bowl. Mix all vinaigrette ingredients except lime zest in a blender. Add lime zest and pour over the slaw, tossing lightly with fingers. Chill until ready to serve. Toss again lightly with fingers and serve as a side dish or mound on dinner plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1502,"Spiced Cream 1 quart heavy cream 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Instructions: Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 1503,"Salmon en Croute One 8-ounce container mascarpone cheese 2 large sprigs fresh dill
Zest and juice of 1 lemon
Fine sea salt and freshly ground black pepper
1 recipe Phyllo Dough, stretched and cut into three 12-by-36-inch strips and brushed with melted buttered, recipe follows Two 6-ounce salmon filets
1 cup baby spinach leaves
4 tablespoons unsalted butter, melted 1/4 cup heavy cream
1 teaspoon Dijon mustard
2 cups unbleached all-purpose flour, plus more for dusting Generous pinch fine sea salt
1/2 cup room-temperature water
1 tablespoon canola oil
1 large egg, at room temperature
Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Set aside. In a small bowl, stir together the mascarpone cheese, dill and zest and juice of the lemon to combine. Add salt and pepper to taste. Set aside one-third of the filling and reserve for the sauce Pat a salmon filet with a paper towel to slightly dry. Place the filet at one end of a strip of phyllo, leaving a 3- to 4-inch overhang, and season with salt and pepper. Spread half of the remaining mascapone mixture over the filet then cover with an even, flat layer of the half the spinach leaves. Wrap the phyllo overhang over the filet and roll the salmon up in the dough, brushing the phyllo with butter as you roll. Tuck any excess phyllo under. Prepare the second piece of salmon the same way and place on one of the prepared baking sheets. Fold the last piece of phyllo 4 times to a quarter of its original size (an approximate 12-by-9-inch rectangle). Brush with butter and, using a 2-inch heart cutter, cut 6 hearts from the phyllo. Place on the other prepared baking sheet. Bake until the hearts are golden, 5 to 10 minutes, and the phyllo around the salmon is crisp, flaky and golden, about 20 minutes. In a small saucepan, whisk together the reserved mascarpone mixture, the cream, Dijon mustard and salt and pepper. Warm (do not boil) over medium heat. Serve the salmon packets with a drizzle of cream sauce and top each with 3 hearts. Serve extra sauce on the side.
In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together. Transfer the dough to a work surface and knead until the dough is a bit smoother. Then \slap\ the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours. Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes. Adapted from \Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented\ by Gesine Bullock-Prado ? Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1504,"Crispy Salmon Croquettes with Remoulade Sauce 1 1/4 cups mayonnaise 1 tablespoon capers 1 teaspoon seafood seasoning (recommended: Old Bay) 1/2 teaspoon crushed garlic 2 1/2 teaspoons lemon juice 1 scallion, finely chopped 2 pre-cooked salmon fillets, about 1/2 pound 1 egg, lightly beaten 3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft) 6 dashes hot sauce 1/4 cup remoulade sauce, recipe above Canola oil, for frying Instructions: For Remoulade: Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside. For Croquettes: Using a fork flake the salmon meat away from the skin. Discard skin. In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties. Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside. In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side. Serve croquettes hot with remaining remoulade sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1505,"Mashed Potatoes with Mascarpone 3 pounds small Yukon Gold or Yellow Finn potatoes, scrubbed 2 bunches of scallions, white and tender green, cut into 1/2-inch pieces 2 teaspoons salt 1 1/2 cups mascarpone cheese (about 3/4 pound), at room temperature 1/4 cup finely chopped flat-leaf parsley Freshly ground white pepper Instructions: Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes. Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1506,"BBQ Buffalo Burger with Mango Ketchup and Red Slaw 1 pound buffalo meat, finely ground 1 cup bbq sauce (Mesa) or your favorite brand Salt and pepper 2 tablespoons olive oil 1 small onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 mango, peeled and coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch of ground cloves 1 habanero pepper, coarsely chopped 1/2 cup red wine vinegar 1 teaspoon honey Salt and freshly ground pepper 1/2 large head red cabbage, finely shredded, divided 1 cup rice wine vinegar 2 tablespoons olive oil 1 tablespoon caraway seeds Salt and freshly ground pepper 8 slices rye bread Instructions: Divide the meat into fourths and shape into burgers. Brush on both sides with the bbq sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side. For the ketchup: Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature. For the slaw: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage. ","[Zinfandel, Syrah, Merlot, Tempranillo]" 1507,"Sunny's Smokehouse Burger 2 pints sliced baby bella or white mushrooms Olive oil, to drizzle 2 tablespoons Italian seasoning blend 2 teaspoons hot Hungarian paprika 2 pinches red cl flakes Kosher salt 1 1/2 pounds (80/20) ground chuck beef 1 1/2 teaspoon kosher salt Freshly cracked black pepper Vegetable or olive oil, for cooking 8 slices white Cheddar Peanut oil, for frying 2 cups all-purpose flour, plus 1/2 cup for dusting 1 tablespoon smoked paprika Kosher salt One 12-ounce lager (I like Corona) or any plain pilsner 1 Vidalia onion, sliced into 3/4-inch rings 4 brioche buns, warmed Your favorite barbecue sauce, for drizzling Instructions: Roast the mushrooms: Preheat the oven to 375 degrees F. Line a baking sheet with nonstick aluminum foil. In a large bowl, add the mushrooms, a generous drizzle of oil, Italian seasoning, paprika and red cl flakes and toss to coat. Spread the mushrooms out on the lined baking sheet. Bake until they shrink a bit and the moisture looks mostly wicked away, 25 to 30 minutes. Remove and lightly season with salt. Allow to cool a bit on the sheet, then transfer to a bowl. Make the patties: In a large bowl, add the beef in chunks and sprinkle with the salt and plenty of pepper. With your less dominant hand, fold and mix the burger with your fingers stretched open like a pitchfork. Mix until just combined. Divide into 4 equal parts and make a ball out of each. Flatten to a size just a bit wider in circumference than your buns. Fit a baking sheet with a rack and set aside. In a cast-iron pan or griddle on medium heat, add a bit of oil, then the patties. Cook, flipping once, until desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to the baking sheet and top each with two slices of cheese. Tent with aluminum foil or cover with an upside-down metal baking dish for about 5 minutes. Make the onion rings: Preheat the oven to 200 degrees F. Pour 2 inches of peanut oil in a tall pot and heat on medium-high heat until the temperature registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a rack and set aside. In a large bowl, whisk together 2 cups of the flour, the smoked paprika and a nice pinch of salt. Whisk in the beer until the mixture resembles a thick pancake batter. Drink the remaining beer. In a separate bowl, add and separate the rings of onion, then dust them with the remaining 1/2 cup flour, tossing with your hands to ensure that they are all coated. Working in small batches so as to not overcrowd the pot, dunk the flour-coated onions into the batter, then directly into the oil. Fry until golden brown, 3 to 5 minutes. Transfer the onion rings to the wire rack and keep warm in the oven. Continue to fry the onion rings, allowing the oil to return to 350 degrees F before adding more. Assemble burgers: Place a patty on each bun bottom, then add some mushrooms, 2 to 3 onion rings and drizzle of your favorite barbecue sauce. Top with the bun tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 1508,"Chunky Chicken Chili 1 stick butter, divided 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces 1/4 cup all-purpose flour 1 large onion, chopped 1/4 cup red pepper, diced 1/4 cup green pepper, diced 2 cups chicken stock 1 cup heavy cream 2 tablespoons chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1 tablespoon cracked black pepper 1 tablespoon kosher salt 2 (14.5-ounce) cans cannellini beans, drained 2 (4-ounce) cans mild green chiles 1/2 cup sour cream 1 1/2 cups grated Cheddar, for garnish 3 tablespoons chopped parsley leaves, for garnish Instructions: In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside. Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley. ","[Malbec, Zinfandel, Tempranillo, GSM Blend]" 1509,"Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars 1 pound sugar 12 ounces light corn syrup 1/2 cup water 1 cup passion puree 6 ounces unsalted butter, room temperature 1 (14-ounce) can sweetened condensed milk 1 vanilla bean, seeds scraped 1 teaspoon salt Nonstick spray 1 pound dark chocolate 2 3/4 ounces sugar 1 ounce water 8 ounces whole almonds, skin on, toasted 1 1/2 teaspoons salt 1/2 ounce unsalted butter, plus more for greasing 3 ounces dark chocolate, melted 3 tablespoons non-alkalized cocoa powder, or powdered sugar 1/2 cup cream 1 teaspoon ground cinnamon 1 1/2 tablespoons glucose 1 tablespoon unsalted butter 1/8 teaspoon fleur de sel 5 1/3 ounces chopped milk chocolate 1 1/4 ounce chopped dark chocolate 1 pound dark chocolate 8 ounces light corn syrup 1 pound 4 ounces sugar 3 cups cream 12 ounces milk chocolate 8 ounces honey 1 pound 2 ounces macadamia nuts, toasted and finely chopped Instructions: In a small saucepan, cook the sugar, corn syrup and water to a dark amber caramel. Add the passion fruit puree, butter, vanilla seeds and sweetened condensed milk. Bring to a boil and cook to 235 degrees F while stirring the entire time. Stir in the salt. Spray parchment paper with nonstick and put on a sheet pan. Set the metal caramel frames to 8 by 12 inches on top. Pour the caramel inside the frame and place in the freezer until frozen. Once the passion fruit caramel is frozen, cut out about 36 disks with 1 1/2-inch round cutters. Store the caramel in the freezer. Melt the dark chocolate. Dip the frozen passion fruit caramel disks into the chocolate and let set at room temperature until the chocolate hardens. In a medium saucepan over medium heat, cook the sugar and the water to soft ball stage, 240 degrees F. Add the almonds and keep stirring until caramelized to a dark amber color. Add the salt and butter. Spread onto greased sheet pans and let cool 20 to 60 minutes, depending on the temperature of the room. After they have cooled, put in the refrigerator about 1 hour. Transfer the almonds into a stainless steel bowl and coat the almonds with the melted chocolate while stirring constantly. When set, sift the cocoa powder or powder sugar over the almonds. In a small saucepan, bring the cream, cinnamon, and glucose to a boil. Place the butter, salt, and both chocolates in a small bowl. Pour the hot cream over the chocolate and let stand for 10 seconds. Whisk to combine. Let stand at room temperature until the edges of the ganache start to crystallize. Meanwhile, melt the dark chocolate to 186.8 degrees F. Pour into the chocolate bar molds to coat, then pour back out. Tap all of the excess chocolate out, then invert onto parchment paper until the chocolate hardens completely. Pipe the ganache half way into the chocolate shell. In a small saucepan, caramelize the corn syrup and sugar to a dark amber. Place the cream in a small microwave-proof container and heat in the microwave until hot to the touch. Carefully add the caramel to the hot cream. Bring the mixture back to a boil. Place the chocolate and honey in a medium bowl. Pour the hot cream mixture over the chocolate. Let stand for 10 seconds and whisk to combine. Fold in the macadamia nuts. Let stand at room temperature until the edges of the ganache start to crystallize. Spoon the caramel on top of the cinnamon chocolate ganache and top with the rest of the tempered chocolate. Let it set up in the refrigerator, about 1 hour. Tap the bars out of the mold. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 1510,"One-Pot Caprese Pasta 3 cups chopped tomatoes (fresh is best, but you can use diced canned tomatoes) 1 pound whole-wheat spaghetti 4 cups water 2 cloves garlic, chopped 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 teaspoon olive oil 1/2 cup packed fresh basil leaves, plus more for garnish, roughly torn 1 cup shredded mozzarella Salt and freshly ground black pepper Shaved Parmesan cheese, optional Instructions: Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1511,"Anticuchos (Grilled Beef Heart) 8 dried Puya chiles or 4 dried California chiles, wiped clean 4 Chiles de Arbol 2 tablespoons Annatto seeds 1 garlic cloves, peeled 1 teaspoon cumin seeds 1/2 cup red wine vinegar 1 jalapeno cl, stemmed, seeded and roughly chopped 1/2 cup olive oil 2 teaspoons salt 1 pound beef hearts, trimmed of all sinew and silverskin Instructions: Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water. In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 - 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over cl mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight. Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve hot. ","[Malbec, Tempranillo, Garnacha, Barbera]" 1512,"Causa Makki 6 Peruvian yellow potatoes 3 tablespoons Yellow Pepper Reduction, recipe follows, plus more for serving 2 limes, juiced Kosher salt and freshly ground black pepper Vegetable oil 6 ounces cooked crabmeat 2 tablespoons mayonnaise 3 pieces cooked jumbo shrimp 5 strips roasted bell pepper Avocado slices 2 pieces cooked shrimp 4 slices cooked octopus Avocado slices Microgreens Natural orchid 2 yellow bell peppers 4 tablespoons vegetable oil 2 ounces heavy cream, whipped Granulated garlic Kosher salt Instructions: For the causa: In a saucepan, cover the potatoes with cold water and boil until well cooked. Peel off their skin and mash while still hot. Mix the potatoes with 3 tablespoons Yellow Pepper Reduction, lime juice, salt, pepper and a hint of vegetable oil. For the filling: While letting the potatoes cool, mix the crabmeat with the mayonnaise. Lay the makisu on a flat table. In the center of the mat, add the mashed potatoes and make a rectangle shape. Add the crabmeat first. Then, add the shrimp and strips of bell peppers in layers. Roll the makisu and shape it well. For the topping: Now, unroll the makisu and on top of the potatoes put the shrimp, octopus and avocado slices. Close again and shape. Take the potato roll out of the makisu and place in a dish. Cut the roll in 6 or 8 pieces. Then pour the Yellow Pepper Reduction over the top and garnish as desired. Bring a pot of water to a boil and add the yellow peppers. Boil until the skin is soft and easy to peel off, about 15 minutes. After peeling, cut the peppers in half and take out the seeds. Place in a blender with the oil, whipped cream, a hint of garlic and salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 1513,"Key Lime Pie Dip 4 ounces cream cheese, at room temperature 2/3 cup sweetened condensed milk Zest from 2 limes and juice from 3 (about 1/4 cup), plus slices for garnish Zest from 2 limes and juice from 3 (about 1/4 cup), plus slices for garnish
1/4 teaspoon kosher salt 1 cup cold heavy cream Crushed graham crackers, for garnish Suggested dippers: graham crackers, pretzels, coconut cookies, mango spears Instructions: Combine the cream cheese, sweetened condensed milk, lime zest and juice and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and whip until thick and fluffy. Transfer to a dip bowl and garnish with crushed graham crackers and lime slices. Serve with dippers. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1514,"Veal Loin with Sicilian Blood Orange Sauce 1 veal loin with flank, about 6 pounds, frenched (you can ask your butcher to do this) 1 tablespoon mild-flavored oil, such as almond or safflower Salt Freshly ground pepper 6 blood oranges 2 lemons 2 tablespoons sugar Water, to cover 1 cup port 2 cups brown veal stock 1/4 pound unsalted butter, cut into small pieces Instructions: Preheat oven to 400 degrees F. Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper. Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan. Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter. While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside. Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm. Place a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]

" 1515,"Chocolate Date Cake with Coconut-Cognac Sauce 4 dates (about 3 ounces), preferably Medjool, chopped 1/4 cup cognac Slightly heaping 1/2 cup whole, skinned almonds, toasted and ground 1/3 cup shredded unsweetened coconut, toasted 4 ounces bittersweet chocolate 4 large egg whites 1/4 teaspoon fine salt 12 tablespoons sugar 2 tablespoons plus 2 teaspoon cocoa powder 1/2 teaspoon ground cardamom 1/4 teaspoon ground ginger Butter, for greasing the ramekins Chocolate-Almond Wafer, recipe follows Coconut-Cognac Sauce, recipe follows 16 ounces bittersweet chocolate, chopped into small pieces 1 cup heavy cream 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger 1 cup whole, skinned almonds, toasted and ground 3 cups coconut milk 6 tablespoons cognac 6 tablespoons sugar 1/4 teaspoon salt Instructions: Combine the dates and cognac in a bowl and let macerate about 30 minutes. Preheat the oven to 375 degrees F. In a medium bowl, combine the macerated dates, almonds, and coconut. Mix until the ingredients come together into a paste. Melt the chocolate in a bowl over a saucepan of simmering water. Stir the melted chocolate into the date mixture and set aside. In another bowl, whip together the egg whites and salt until they just begin to form soft peaks. While slowly adding the sugar, continue whipping the whites until they form firm peaks. Fold in the cocoa, cardamom, and ginger until just combined. Working in 3 batches, gently fold the whipped egg whites into the date-chocolate mixture until just combined. Scoop chocolate batter into buttered ramekins or molds. Bake until a toothpick inserted in the center of a cake comes out dry, about 12 minutes. Lower the oven to 325 degrees F. To serve, unmold the cakes onto a baking sheet and top each with a chilled chocolate-almond wafer. Put the cakes into the oven and bake until the wafer just melts, about 15 seconds. Spoon a small pool of sauce onto plates, and gently place the cakes into the sauce. Serve. Put the chocolate into a bowl. Bring the cream to a gentle simmer, pour over the chocolate, and stir with a rubber spatula until smooth. Fold in the spices and nuts. Spread the chocolate batter evenly onto a silicone mat or wax paper-lined baking sheet and chill until firm, about 30 minutes. Using a round cookie cutter, cut the wafer into discs that are slightly larger than the top of the cakes. Combine all the ingredients in a small saucepan. Bring to a simmer and cook, stirring frequently, reduced and thickened. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It is important to consider personal taste, the occasion, and the food being served when selecting a wine pairing." 1516,"Spiedini 1 pound Italian sausages, in casings 1 baguette, sliced into 1-inch pieces 10 to 12 woody rosemary branches (about 10 inches long) Olive oil, as needed Instructions: Preheat an outdoor grill to medium heat. Bring a pot of water to a simmer. Gently poach the sausages for 8 minutes. Remove the sausages from the water and allow to cool. Alternately skewer the bread and the sausage onto the rosemary branches. Grill skewers until bread is toasted and sausage is browned, about 7 to 10 minutes, brushing with olive oil if necessary. Serve immediately while warm or at room temperature. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 1517,"Chocolate-Hazelnut Turnovers 1 sheet frozen puff pastry, thawed according to package directions All-purpose flour, for dusting counter 1 cup semisweet mini chocolate chips
1/2 cup good-quality chocolate-hazelnut spread
1 egg, beaten with 1 teaspoon water
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured work surface to make a 12-inch square. Using a chef's knife or pizza cutter, cut into four equal squares. Brush two edges of each square with egg wash. Stir the chocolate chips into the chocolate-hazelnut spread, then divide among the squares, landing it in the centers. Fold the pastry over to make triangles, and press the edges to seal. Brush the tops of turnovers with more egg wash. Transfer the turnovers to the prepared baking sheet. Bake until the pastry is golden brown and the chocolate has melted, about 15 minutes. Cool on a baking rack for 10 minutes. Serve warm. ","[Bordeaux Blend, Merlot, Pinotage]" 1518,"Dragon Roll with Shrimp Tempura 2 cold large eggs, lightly beaten 1 2/3 cups ice water 2 cups all-purpose flour 3 tablespoons cornstarch Canola oil, for frying 4 extra-large shrimp (about 8 ounces), peeled and deveined Kosher salt 1/2 cup Japanese mayonnaise, such as Kewpie brand, or regular mayonnaise 2 tablespoons sriracha 2 teaspoons dark soy sauce Zest and juice of 1/2 lime 2 sheets toasted nori 1 cup cooked sushi rice, warm 1 Persian cucumber, peeled and cut into 9 long batons 2 to 4 ounces tobiko wasabi Freshly grated wasabi and pickled ginger, for serving Soy sauce, for serving Instructions: For the tempura: Set a large bowl inside a larger bowl filled with ice and let sit until the top bowl becomes cold to the touch (see Cook's Note). Add the eggs and ice water and whisk vigorously to combine. Sift the flour and cornstarch directly over the liquid and stir only a few times to combine. (It's okay if the batter has some lumps. The gluten in the flour must not be overworked or the batter won't be light.) Pour the oil into a deep, heavy-bottomed pot to a depth of about 4 inches and heat to 360 degrees F over medium heat. Line a baking sheet with paper towels and get a slotted spoon ready. Cut a few incisions down the inside length of each shrimp tail so it relaxes, straightens out and no longer curls. Sprinkle with salt. Dunk the shrimp into the batter to coat. Carefully transfer to the hot oil, gently swirling the oil for even frying on all sides. Fry until the shrimp are light brown with a crispy exterior, 2 to 3 minutes. Remove with a slotted spoon to the paper towels and immediately season with salt. For the spicy mayonnaise: Stir together the mayonnaise, sriracha, dark soy sauce, lime zest and lime juice in a medium bowl. Taste and adjust the seasoning. Set aside. For the sushi roll: Completely wrap a bamboo sushi-rolling mat in a tight layer of plastic wrap. (This keeps the rolls from sticking to the mat.) Put one nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread about 1/2 cup sushi rice into a shape that matches the nori, leaving a 1/2-inch border around the edges. Starting at the end closest to you, spoon spicy mayonnaise along the edge of the rice layer. Lay 2 cucumber batons on top and another drizzle of spicy mayo. Place 2 pieces of shrimp tempura on top. Roll the nori up over the fillings, tucking the clean edge underneath to completely encase them. Top with the bamboo mat and gently press, curling your fingers to tighten up the roll. Remove the roll from the mat and cut into 8 even pieces with a serrated knife, but do not separate them. Shingle the pieces on a plate, slightly overlapping. Top each piece with tobiko wasabi and drizzle the roll with spicy mayonnaise. Repeat the rolling process with the remaining ingredients. Serve the rolls with freshly grated wasabi, pickled ginger and soy sauce on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1519,"Sunny's Easy Bruschetta Burger 1 1/3 pounds ground chuck 1/4 cup grated red onion (grated on a box grater)
1/4 cup chopped fresh oregano
1 1/2 teaspoons kosher salt
Freshly ground black pepper 1/4 cup olive oil
2 ounces shaved Parmesan 2 loaves frozen garlic bread (or 8 pieces frozen Texas toast garlic bread), cooked as directed, cut into 8 bun-size circles (see Cook's Note) 4 Roma tomatoes, seeded and chopped
1/2 cup torn fresh basil Balsamic syrup, to taste
Instructions: In a large bowl, add the ground chuck, onion and oregano. Sprinkle the salt evenly over the bowl and add a hefty amount of black pepper. Gently mix, divide into 4 balls and allow to dry-marinate at room temperature for 1 hour. Preheat a gas grill or large griddle on high. Divide each ball in half to create 8 smaller balls, then press each into a thin flat patty between 1/4 and 1/8 inch thick. The easiest way to do this is between 2 pieces of parchment paper, using a glass or rolling pin. Brush the top side of each patty with the olive oil. Add the patties oiled-side down to the grill and cook until the edges are golden, about 5 minutes. Top half of the patties with the Parmesan and cover each with another patty, creating 4 sandwiched patties. Turn off the heat and cover with aluminum foil or an upside-down metal bowl to tent for just 2 minutes. Place the patties on a garlic bread round (crust-side down) and top each with some tomatoes and basil and a drizzle of balsamic syrup. Top with another garlic bread round (crust-side up) and serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 1520,"Double Chocolate Pie 9 whole chocolate graham crackers 4 tablespoons salted butter, melted
3 tablespoons sugar
1/4 cup cornstarch 1 1/2 cups sugar
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks, beaten
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract 1/3 cup sugar 1/4 cup light corn syrup
2 pinches kosher salt 2 large egg whites
1/8 teaspoon cream of tartar
Instructions: Preheat the oven to 350 degrees F. For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely. For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking. For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat. Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes). Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1521,"Qatayef 2 cups all-purpose flour 1 tablespoon powdered milk (or substitute nondairy creamer, such as Coffee mate) 1 1/2 teaspoons sugar 1/2 teaspoon instant yeast 1/2 teaspoon baking powder 2 cups sugar 1 tablespoon rosewater 1 cup chopped walnuts 1 tablespoon sugar 1/2 teaspoon ground cinnamon 2 tablespoons desiccated coconut, optional 1 cup sweet cheese, shredded or crumbled Neutral-flavored oil, such as vegetable oil, for frying Ground pistachios, for topping Crushed edible rose petals, for topping Instructions: For the qatayef batter: Put the flour, powdered milk, sugar, instant yeast and baking powder in a large bowl and whisk until combined. Slowly add 1 3/4 cups warm water (about 110 degrees F) to the dry ingredients, mixing as you go. Whisk very well and make sure there are no lumps. The batter will be pourable and not too thick. If the batter is thick, add 1 to 2 more tablespoons of warm water and mix again. Cover the bowl with plastic wrap and let the batter sit at room temperature until it has bubbles on the surface and smells yeasty, about 30 minutes. For the syrup: Meanwhile, put the sugar, rosewater and 1 cup water in a small saucepan over medium heat. Bring it to a rolling boil, then lower the heat to medium low and simmer for 10 minutes, undisturbed. The consistency will be like pancake syrup. Set aside so the syrup comes to room temperature. Heat a large nonstick pan or griddle over medium heat. Whisk the batter very well. Measure about 2 tablespoons of the batter per pancake and pour into the pan. Cook the pancakes on one side only, without flipping, until the tops are dry with many bubbles and the bottoms are golden brown, about 1 minute. Transfer the pancakes pale-side up to a baking sheet or large platter in a single layer, making sure not to stack them. Cover the pancakes with a clean kitchen towel. Continue with the remaining batter. Let the pancakes cool completely before filling, keeping them covered to avoid drying out. For the fillings: To make the walnut filling, mix the walnuts with the sugar, cinnamon and coconut, if using. To fill the pancakes, hold one pancake pale-side up and add about 1 1/2 teaspoons of the walnut or cheese filling (or enough for the pancake to fold and seal easily). Fold the pancake and pinch the edges very well to seal completely. Place the stuffed pancake on a baking sheet and cover with a kitchen towel. Repeat with the remaining pancakes and walnut and cheese fillings. For the frying and topping: Add enough oil to a medium cast-iron pan to come about 2 inches up the sides. Heat over medium heat until the oil registers 350 degrees F. Add a few of the qatayef and fry until golden, about 2 minutes on each side (see Cook's Note). Transfer to a plate lined with paper towels to absorb the excess oil. While they\u2019re still hot, add them to the pan with the syrup and toss them around to coat completely. Transfer to a cooling rack set over a baking sheet lined with aluminum foil (for easy cleanup) to drain. Repeat with the remaining qatayef and syrup. Arrange the qatayef on a platter and top with ground pistachios and crushed rose petals. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1522,"\Aarti Party\ aka Savory Sling Ice, as needed 2 ounces vodka, such as Zubrowka 3/4 ounce Pineapple Reduction, recipe follows 3/4 ounce strawberry pickling liquid, from Pickled Strawberries, recipe follows 3/4 ounce ginger sake Soda water, for topping 5 Pickled Strawberries, recipe follows 17 ounces orange-flavored liqueur, such as Cointreau 12 ounces rice vinegar 2 ounces fresh lemon juice 2 ounces strawberry juice 1 pound strawberries, cleaned and hulled 2 pineapples, juiced Instructions: In a cocktail shaker glass filled with ice, combine the vodka, Pineapple Reduction, pickling liquid, ginger sake and 4 Pickled Strawberries. Shake, then pour into a collins glass and top with soda. Garnish with 1 sliced Pickled Strawberry and serve. Combine the liqueur, vinegar, lemon juice and strawberry juice in a medium bowl and whisk to combine. In a glass jar or resealable container, add the strawberries and enough pickling liquid to cover the strawberries completely. Let them pickle in the refrigerator at least 30 minutes or overnight. In a medium-size saucepan on medium heat, bring the pineapple juice to a boil and then reduce to a simmer and cook until a golden syrup develops. Strain through a fine sieve; cool and transfer to a reusable bottle. ","[Prosecco, Sauvignon Blanc, Ros, Sparkling Shiraz]" 1523,"Steamed Squash Salad 4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute 1/3 cup extra virgin olive oil Grated zest and juice of two large limes 1/4 teaspoon each ground cumin and cardamom 1/4 teaspoon pressed or minced garlic Salt and freshly ground black pepper Instructions: Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate. Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it skin side up over zucchini. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 1524,"Crispy, Chewy Chocolate Chip Cookies 2/3 cup (1 1/3 sticks) unsalted butter, room temperature 3/4 cup granulated sugar
1/4 cup firmly-packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
One 6-ounce package semisweet chocolate chips
Instructions: Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven. Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips. With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1525,"Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons ground ginger 2 tablespoons ground coriander 1 tablespoon ground cumin 1 tablespoon ground cayenne 1 tablespoon ground turmeric 1 tablespoon ground white pepper 1 tablespoon kosher salt 3 (8-ounce) boneless skinless chicken breasts 3 tablespoons vegetable oil 4 pita breads, warmed on the grill Tomato Jam, recipe follows Herbed Yogurt, recipe follows 5 plum tomatoes 1 serrano cl 2 tablespoons vegetable oil, plus more for grilling Salt and freshly ground pepper 1 small Spanish onion, chopped 3 tablespoons balsamic vinegar Pinch saffron 1 cup Greek yogurt 1/4 cup chopped fresh mint leaves 1/4 cup chopped fresh cilantro leaves Salt and freshly ground pepper Instructions: Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt. Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop. Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving. Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1526,"Fudge Brownies with Espresso Frosting 1 box fudge brownie mix 1/2-cup vegetable oil 1/4-cup water 2 large eggs 1 Tbs. instant coffee powder 1/2-cup semisweet chocolate chips 1 can cream cheese frosting 1 shot strongly brewed espresso coffee, cooled or coffee-flavored liqueur accompaniments, coffee ice cream or chocolate covered espresso beans Instructions: Preheat the oven to 350 degrees F. Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside. In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined. Fold in the chips into the batter. Spread the brownie batter in the greased pan and bake for 30 minutes. Remove from oven and allow to cool completely.
To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 1527,"Turdilli 4 cups all-purpose flour, plus more for dusting work surface 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup pure olive oil 3/4 cup red vermouth, Marsala, sweet sherry, or other sweet wine such as Vin Santo 2 large eggs 4 to 6 cups peanut or vegetable oil, for deep-frying About 2 cups honey, warm Instructions: Sift together the flour, nutmeg, cinnamon, allspice, baking powder, and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix together the olive oil, vermouth, and eggs until well blended. Add the dry ingredients all at once and mix on low speed until the mixture forms a cohesive mass. Scrape the dough onto a very lightly floured board. Knead lightly until smooth. Shape the dough into a ball, flatten, and place in a bowl. Dust the top lightly with flour, cover with a towel or plastic wrap, and refrigerate for at least 2 hours or up to overnight to allow the dough to relax. If necessary, lightly dust the work surface with flour. Cut the dough into 6 or 8 pieces. Roll each piece into a rope 1/2-inch in diameter. Cut the ropes into 1/2-inch pieces. Shape into \gnocchi\ with a gnocchi board, butter paddle, or on the back side of the tines of a fork. The deeper the grooves on the cookies the better as they puff up as they fry and the ridges, unless deep, tend to disappear. Heat the oil in a deep-fryer or deep pan to 350 degrees F. Fry the cookies in about 4 batches until puffed and medium to dark brown, about 1 1/2 minutes. It is easiest to pile the cookies in a sieve or fry basket and then dip them into the hot oil. Each batch should include enough cookies to cover the surface of the oil. Any fewer and the oil gets too hot and browns the cookies before they are cooked through. Stir the cookies while they fry so they do not stick together. The number of cookies you add to the oil and the amount of oil will change the timing. The cookies first turn light gold, then a light brown, and finally almost a light milk chocolate color. Remove just as they get to this color or a little before. Drain on paper towels. While still hot, put the cookies in a large shallow dish and pour the honey over them. Toss the cookies several times as they cool. If the cookies absorb all the honey, add more - they should be fully saturated. Serve in a pretty bowl or store in a covered container. They will keep for about 1 week. Chef's Notes: Starting with a 1/2-inch piece of dough yields a cookie about 1 inch long, perfect for popping in your mouth all at once. They can be made smaller or larger, depending on your preference. Two hundred sounds like a lot of cookies. But once you taste one you will understand why you should be thinking about making several batches in quick succession. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1528,"Strawberry and Tofu Smoothie 1 cup frozen strawberries (don't defrost, if using fresh berries, freeze them first) 1 cup ice 1 cup ice water 1/2 cup heavy cream (to lighten up, substitute water) 1/4 cup sugar substitute (recommended: Splenda) 3 1/2 ounces soft or silken tofu 1/2 teaspoon vanilla extract (there should be no sugar in the ingredient list--usually artificial types are best) 4 fresh strawberries 4 sprigs fresh mint Instructions: Make the Smoothie: Combine all the ingredients in a blender and pulse to chop everything up. Flip the switch to high and blend until smooth. Pour the smoothie among 4 glasses, and garnish each with a strawberry and mint sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1529,"Funfetti® Cookies 1 (18.9 oz.) package Pillsbury? Funfetti? Cake 1/3 cup Crisco? Pure Vegetable Oil 2 large eggs 1/2 (15.6 oz.) can Pillsbury? Vanilla Funfetti? Frosting Instructions:

1. HEAT oven to 375degreesF. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.
2. BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. SPREAD frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container. ADD 1/2 cup flour to dry cake mix. Bake as directed above. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1530,"Spinach Dip Stuffed Artichokes 3 tablespoons olive oil 4 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 1 pound fresh baby spinach 1 1/2 cups panko breadcrumbs
   1 cup shredded mozzarella 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper 4 large artichokes
   1 lemon, halved 8 tablespoons unsalted butter 1 tablespoon finely chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large, wide pot over medium heat. Add half of the garlic and half of the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, tossing, until wilted. Transfer to a cutting board and chop. Transfer to a bowl and cool slightly. Add the panko, mozzarella, Parmesan, 1 teaspoon salt and pepper to taste and toss to combine. Cut the stems off of the artichokes so that you have a flat base, reserving the stems. Cut the top 1 1/2 inches off the artichokes with a serrated knife and rub the surface with half of the lemon. Use kitchen shears to cut any remaining pointy tips from the artichoke leaves. Starting from the base, gently pull a leaf away from the center and stuff in a little bit of the spinach filling. Continue to stuff the leaves, working inward to the center of the artichoke, until it is no longer possible to pull the leaves away. Repeat with the remaining artichokes.
   Arrange the artichokes in a baking dish and fill the dish with about 1 inch of warm water. Cover tightly with aluminum foil and bake until the leaves pull out easily and the flesh is tender, 1 hour to 1 hour 20 minutes. Let stand for 10 minutes. Meanwhile, take the reserved artichoke stems and trim away all of the outer woody green parts, leaving just the pale green cores. Chop the cores. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes and the stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the parsley; season with salt. Serve the warm artichokes drizzled with the garlic-lemon butter; serve any remaining garlic-lemon butter on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 1531,"Red Velvet Crinkle Cookies 1 1/2 cups all-purpose flour, scooped and leveled 1/4 cup unsweetened cocoa powder, scooped and leveled 1 teaspoon baking powder
   1/2 teaspoon kosher salt
   1/4 teaspoon baking soda
   1 1/4 cups granulated sugar
   4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon buttermilk
   1 teaspoon red food coloring
   1 teaspoon vanilla extract
   2 large eggs Confectioners' sugar, for coating 1 cup confectioners' sugar, sifted One 8-ounce package cream cheese, softened
   4 tablespoons (1/2 stick) unsalted butter, softened 1 vanilla bean, split lengthwise and seeds scraped 1 vanilla bean, split lengthwise and seeds scraped
   Instructions: For the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl, then set aside. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft). Preheat the oven to 375 degrees F; line 2 baking sheets with parchment.
   Put some confectioners' sugar in a shallow bowl. Scoop the chilled dough with a tablespoon and drop into the confectioners' sugar to completely coat. Transfer to one of the prepared baking sheets and position the dough balls about 3 inches apart; they will spread to about 3 inches in diameter once done. Bake until the cookies are slightly firm to the touch with no dark spots and dry on top, 12 to 14 minutes. Let cool on the baking sheet about 10 minutes; the bottoms should just barely lift off the baking sheet and the cookies will still be slightly soft.
   While the first batch of cookies are baking, scoop and coat another batch of dough and transfer to the second baking sheet. Bake the second batch while the first batch is cooling. Repeat with the remaining dough. For the filling: Using a stand mixer with the paddle attachment, cream the confectioners' sugar, cream cheese, butter and vanilla until no lumps remain and the filling is smooth.
   When the cookies are cool, spread 1 tablespoon of cream cheese filling on the bottom (flat sides) of half of the cookies. Top each with one of the remaining cookies, bottom (flat side) facing in. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1532,"Fig, Oat and Yogurt Bars 2 cups rolled oats 1 cup salted almonds, roughly chopped 1 cup pumpkin seeds (pepitas) 2 tablespoons chia seeds 2 tablespoons flax seeds 1/2 cup honey 3 tablespoons almond butter 1 tablespoon pure vanilla extract 1/2 cup coconut oil Kosher salt Nonstick cooking spray, for the baking sheet and spatula 1 1/2 cups dried figs (7 ounces), stems trimmed, chopped 1/2 cup full-fat Greek yogurt Instructions: Preheat the oven to 350 degrees F. Toss the oats, almonds and pumpkin seeds on a baking sheet and bake until just beginning to toast, about 10 minutes. Transfer to a large bowl and fold in the chia and flax seeds. Reduce the oven temperature to 300 degrees F. Meanwhile, add the honey, almond butter, vanilla extract, 1/4 cup of the coconut oil and 1/2 teaspoon salt to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the ingredients are melted. Stir to combine. Pour the mixture into the bowl with the oat mixture. Spray a rubber spatula with nonstick cooking spray and gently fold until combined. Fold in the figs. Spray a baking sheet with nonstick cooking spray, then line with parchment with a 1-inch overhang on 2 of the sides. Transfer the mixture to the prepared baking sheet and use the rubber spatula (or damp hands) to press into an even layer. Bake until light golden brown, 25 to 30 minutes. Let cool at room temperature for 30 minutes then transfer to the refrigerator to cool completely, about 2 hours. About 30 minutes before the bar is done chilling, remove the yogurt from the refrigerator to bring to almost room temperature. Microwave the remaining 1/4 cup coconut oil in a small microwave-safe bowl until melted, about 30 seconds. Let sit until cool to the touch but still liquid, about 10 minutes. Add the yogurt to the coconut oil and whisk until smooth. Spread the yogurt mixture on top of the bar with a small offset spatula. Chill until hardened, about 1 hour. Use the parchment to remove the bar from the baking sheet; cut into 16 bars. Store in an airtight container or individually wrapped in parchment paper, at room temperature or in the refrigerator, for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 1533,"Pink Champagne Cake Nonstick cooking spray, for the cake pans 1 1/2 cups all-purpose flour, sifted
   1 1/2 cups cake flour, sifted
   1 tablespoon baking powder
   1/2 teaspoon table salt 2 cups granulated sugar
   2 sticks (1 cup) unsalted butter, at room temperature
   1 cup Champagne, flat
   1/3 cup milk
   5 large egg whites
   1/4 teaspoon cream of tartar
   1 1/4 cups heavy cream 1 tablespoon nonfat powdered milk
   1 teaspoon vanilla extract
   6 to 8 tablespoons confectioners' sugar
   5 large egg whites 1 1/4 cups granulated sugar
   3 sticks (1 1/2 cups) unsalted butter, cut into cubes, at room temperature
   1/2 cup pureed fresh strawberries
   2 teaspoons pure vanilla extract
   1/4 teaspoon fine salt
   Splash lemon juice
   2 cups fresh strawberries, washed and dried, diced Instructions: For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray. Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside. Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside. Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites. Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely. For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.) For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.) Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes. Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together. Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.) To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 1534,"Matcha-Herb Scones 2 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 2 tablespoons matcha tea powder, such as Kenko or The People's Republic of Tea, sifted 1 tablespoon baking powder 1 1/4 teaspoons kosher salt 10 tablespoons unsalted butter, cut into 1/4-inch cubes and chilled, plus 6 tablespoons, at room temperature, for serving 1/3 cup finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon 1 1/4 cups heavy cream, chilled, plus more for brushing 1/4 teaspoon freshly ground pepper Instructions: Line a baking sheet with parchment paper and set aside. Combine the flour, sugar, matcha, baking powder and 1 teaspoon salt in a large bowl and whisk until evenly combined. Add the chilled butter and rub it into the flour with your fingers until it resembles a coarse meal. Combine the chives and tarragon in a small bowl, then scoop out and reserve 1 tablespoon of the herbs in another bowl. Sprinkle the remaining herbs in the flour mixture and toss until evenly incorporated. Form a well in the center of the flour mixture, then pour in the cream. Using a fork, stir until the dough just comes together (it will be wet and sticky). Transfer the dough to well-floured work surface and, using well-floured hands, pat into a 9-by-6-inch rectangle, about 3/4-inch thick. Using a large knife, halve the rectangle lengthwise, then cut crosswise into thirds, creating six 3-by-3-inch squares. Halve each square diagonally to create 12 triangles, then transfer all the triangles to the prepared baking sheet and space apart evenly. Freeze for 1 hour to firm up. Meanwhile, in a small bowl, add the room temperature butter, pepper and the remaining 1/4 teaspoon salt. Add the reserved herbs and stir to combine. Set aside.
   Preheat the oven to 400 degrees F. Using a pastry brush, dust off any excess flour attached to the scones, then brush the tops of the scones with cream. Bake the scones until puffed and golden brown on top, 20 to 25 minutes. Transfer the scones to a wire rack and let cool for 10 minutes, then serve warm with the herb butter on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1535,"Meyer Lemon Martini 4 ounces vodka 2 ounces Meyer lemon juice 1/2 cup fine sugar on a small plate to sugar the rim of the glass 2 Meyer lemon slices Instructions: In a martini shaker combine all ingredients except the lemon slices and sugar with a generous amount of ice. Shake vigorously for a few seconds. Rub the rim of the glass with a lemon slice and dredge in the sugar. Strain the libation from the ice into a martini glass. Garnish with the lemon slices. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 1536,"Bangers and Mash 6 large potatoes, peeled and cut into large chunks Kosher salt 1/4 savoy cabbage, thinly shredded 6 large good quality pork sausages 1 large purple or red onion, thinly sliced Freshly ground black pepper Water 2 tablespoons whole-grain Dijon mustard Instructions: Put the potatoes in a large pot and cover with cold water. Bring to a boil, over medium heat, and heavily salt the water. Reduce the heat and simmer until tender, about 20 minutes. Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time. Meanwhile, brown the sausage on all sides in a large saute pan over medium-high heat. Remove the sausage to a plate once it has browned. Add the onions to the pan season with salt and pepper, to taste. Cook the onions until caramelized, adding water, a teaspoon at a time, to deglaze the pan. Stir in the Dijon mustard and 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, about 7 minutes. Drain the potatoes, reserving some of the cooking water. Rice the potatoes into a bowl and add a bit of the potato cooking water to soften. Season with salt and pepper, to taste. Fold in the steamed cabbage and taste for seasonings, adjusting as necessary. Transfer the bangers and mash to a serving dish and dig in!!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1537,"Creamy Wild Rice 2 cups cooked wild rice 1 tablespoon unsalted butter 1 tablespoon small diced carrot 1 tablespoon small diced celery 1 tablespoon small diced onion 1 tablespoon small diced red bell pepper 2 tablespoons small diced crimini mushrooms 1/2 teaspoon salt 1 teaspoon freshly cracked black pepper 1/4 teaspoon cayenne pepper 1 cup heavy cream 2 tablespoons whole-grain mustard 1 tablespoon chopped Italian parsley leaves Instructions: In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1538,"Kujolpan (Nine Section Appetizers) 1 cup flour 2 egg whites 1 cup water 1/2 teaspoon salt 1 tablespoon oil 1/4 pound sirloin steak, trimmed and cut into very thin strips 1 tablespoon soy sauce 1/2 tablespoon sesame oil 1 garlic clove, finely chopped 1 scallion, minced 1 teaspoon honey Freshly ground black pepper 1/4 pound shrimp, peeled and deveined 1/2 chicken breast 1 pound spinach 3 tablespoons sesame oil, or more to taste 8 dried shiitake mushrooms, hydrated 1 carrot, julienned 2 eggs, separated into whites and yolks, beaten 1 tablespoon vegetable oil Instructions: Make the pancakes: In a bowl, combine the flour, egg whites, water, and salt and stir until the batter is smooth. To a heated non-stick pan, add the oil. Drop in tablespoons of batter to form thin pancakes about 3-inches in diameter. Fry lightly on both sides. Transfer to a plate. Using a 3-inch ring mold or cup, cut the pancakes into a perfect circle. Make the fillings: In a bowl, combine the beef, soy sauce, sesame oil, garlic, scallion, honey, and black pepper. Saute the mixture in a pan until the beef is cooked through, about 5 minutes. Set aside. Poach the shrimp in salted water, about 3 minutes. When cool enough to handle, julienne the shrimp. Set aside. Poach the chicken in salted water until cooked through, about 10 minutes. When cool enough to handle, shred the chicken. Add salt and pepper to taste. Set aside. Blanch the spinach for about 1 minute and then quickly transfer to an ice bath. Squeeze excess water from the spinach and julienne. In a bowl, combine the spinach with 1 tablespoon of the sesame oil, salt and pepper to taste. Set aside. Squeeze excess water from the shiitake mushrooms, remove the stems and discard, and julienne the mushroom caps. To a heated pan, add 1 tablespoon sesame oil. Add mushrooms, salt and pepper to taste and saute until mushrooms are soft, about 1 minute. Set aside. Add another tablespoon sesame oil to the pan with the carrots, salt and pepper to taste. Saute until the carrots are slightly cooked but not completely soft, about 1 minute. Set aside. Add a pinch of salt and pepper to the whites and yolks and stir to combine. To a heated non-stick pan on moderately low heat, add 1 tablespoon of oil. Pour the egg whites into the pan and swirl the pan around to form a thin layer with the egg whites. Once the eggs have cooked through, turn them out onto a plate. Repeat the process with the yolks. Let cool, then julienne the whites and yolks. Set aside. When ready to serve, place each filling into a compartment of the kujolpan dish, with the pancakes in the center compartment. Alternatively, pile the pancakes in the center of a large platter and arrange the 8 fillings around the pancakes. To eat, take a pancake and fill it with any combination of fillings to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1539,"Carrot Cake Cupcakes 2 cups sugar 1 1/3 cups vegetable oil 1 teaspoon pure vanilla extract 3 extra-large eggs 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 3 cups grated carrots (less than 1 pound) 1 cup raisins 1 cup chopped walnuts 3/4 pound cream cheese, at room temperature 1/2 pound unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 pound confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1540,"Sushi Rice 2 1/2 cups short grain Japanese rice (use only rice known as Gohan - rice of the plant variety Japonica - which is very sticky) 2 1/3 cups water 3/8 cup rice wine vinegar 2 teaspoons salt 3/8 cup miso (soybean paste) Instructions: Place the rice in a pot, with a lid and fill with 3 cups water. Stir to moisten the rice, then drain and repeat until the water runs clear. When all excess starch and impurities have been removed in this way, let the rice stand to completely drain for 15 minutes. In the meantime, wash and dry the pot to have it ready to cook the rice. Return the cleansed rice to the pot and add 2 1/3 cups water. Cover and bring to a vigorous boil over medium-high heat. Do not remove the lid during any stage of the cooking process. Reduce heat to medium and let cook for 5 minutes. Reduce heat to low and let cook for 15 minutes, still leaving lid undisturbed. Remove rice from heat and let stand with lid still on pot for 5 more minutes. While the rice is cooking, make the vinegar mixture. In a small saucepan, combine the vinegar, salt, and miso over medium heat, stirring until the ingredients are integrated. Remove from heat and set aside to cool. Separate the grains of rice with a wooden spatula and transfer to a shallow bowl, preferably wooden. Stir in enough of the vinegar to make the rice stick together in clumps when you squeeze some in the palm of your hand. Do not add too much vinegar mixture; it is better to have some left over than to over-moisten the whole batch of rice. Cover the bowl with a clean kitchen towel and allow to cool to room temperature before using in a sushi recipe. Note: This sushi rice recipe can be used in conjunction with the recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which included: Traditional Osaka Style Sushi, Rice Balls, Maki, and Nigiri Sushi. Yield: 6 3/4 cups vinegared sushi rice for use in sushi recipes, enough for approximately 6 servings of sushi depending on the recipe ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1541,"Best Creamy Mashed Potatoes 5 pounds russet or Yukon gold potatoes 1 1/2 sticks (12 tablespoons) butter, plus more for topping One 8-ounce package cream cheese, softened
1/2 to 3/4 cup half-and-half
1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 to 1 teaspoon freshly ground black pepper
Instructions: Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.) Preheat the oven to 350 degrees F. Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed. Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1542,"Gayle's Sunshine Mocktail 2 cups ice 1 lime\u202f
1 cup chilled pineapple juice
1 cup chilled ginger beer
2 sprigs fresh mint\u202f
Instructions: Take 2 glasses and fill them with ice. Using a potato peeler, peel a couple strips of lime zest and run one around the rim of each glass to flavor it, then drop it into the glass. Halve the lime and squeeze each half into a glass over the ice. Pour 1/2 cup pineapple juice and 1/2 cup ginger beer into each glass. Slightly crush the mint sprigs and add them to the drinks. Stir and serve immediately. ","[Grenache Blanc, Sauvignon Blanc, Riesling, Moscato]" 1543,"Dijon Mashed Potatoes 1 pound yukon gold potatoes Salt 1/2 cup milk 2 tablespoons unsalted butter Pinch ground nutmeg 1 tablespoon whole grain Dijon mustard Freshly ground black pepper Instructions: Fill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 1544,"Grilled Chicken with Tomato-Cucumber Salad 1 clove garlic 1 teaspoon kosher salt, plus more to taste 1 tablespoon extra-virgin olive oil 1/4 lemon, juiced (about 1 tablespoon) 1 cup pear tomatoes, sliced in rounds 1 kirby cucumber, unpeeled, quartered lengthwise and sliced 3 pepperoncini peppers, stemmed and minced 1 tablespoon chopped fresh dill Freshly ground black pepper 4 chicken paillards (scaloppini), about 4 ounces each Olive oil spray Freshly ground black pepper Instructions: Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside. Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1545,"Beef and Cheese Manicotti 4 teaspoons olive oil 1 medium onion, coarsely chopped 1 pound ground beef Salt and freshly ground black pepper 14 (8-ounce package) manicotti 1 (15-ounce) container whole-milk ricotta 3 cups shredded mozzarella 1 cup grated Parmesan 2 tablespoons chopped fresh Italian parsley leaves 2 garlic cloves, minced 3 cups marinara sauce 2 tablespoons butter, cut into pieces Instructions: Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture. Preheat the oven to 350 degrees F. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 1546,"War Cake 1 pound raisins 2 cups packed light brown sugar 2 cups water 4 tablespoons lard or vegetable shortening 2 teaspoons salt 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 3 cups unsifted all-purpose flour 2 teaspoons baking soda Instructions: Combine raisins, brown sugar, water, lard, salt, cinnamon, and cloves in a 2-quart saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring occasionally. Cool to room temperature. Preheat oven to 350 degrees. Grease a 10-inch tube pan. Stir together flour and baking soda. Fold dry ingredients into cooled raisin mixture. Spoon into greased pan and bake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan, then invert onto a wire rack to cool completely. ","[Port, Tawny Port, Moscato, Riesling]" 1547,"Mussels 1/2 pound mussels 1/4 cup water 1/2 glass white wine 1/2 pint heavy cream 1/4 cup butter Thyme, to taste 1 tablespoon minced garlic Instructions: Place the mussels and water in a wok over medium heat. When they start to open, strain out the water. Add the white wine. Cook the alcohol out and when it starts to boil, add the cream, the butter, thyme and garlic. Reduce the heat and serve when all of the mussels have opened. Discard any unopened mussels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 1548,"House Smoked Salmon Layered with Potatoes, Chives, Eggs and a Green Apple Froth 2 Idaho potatoes, for galettes 2 eggs, hard boiled, separated, yolks grated, whites diced small 1 cup smoked salmon, diced 2 tablespoons chives, brunoise 2 tablespoons red onion, brunoise Green Apple Froth, recipe follows 8 eggs, scrambled 1/4 cup cream cheese 8 slices smoked salmon Beet reduction 2 cups green apple juice 1 tablespoons ginger grated 1/2 cup yogurt 3 ounces buttermilk 2 teaspoons honey 1 sprig thyme 2 ounces grape seed oil Instructions: Julienne potatoes finely on a mandoline. Heat a non-stick skillet to medium heat coated with a little oil and butter. Drop the julienned strands into pan and season with salt and pepper. Cook until starting to brown. Remove from pan and cut out circles with a 2-inch by 2 1/2-inch high ring mold. Once you have 8 pieces return to skillet to crisp. In a bowl combine the diced hard cooked egg yolks, whites and diced smoked salmon with the chives and onion and 2 ounces of the Green Apple Froth. Cook scrambled eggs to a soft consistency and add cream cheese just to melt. Place ring molds in the center of a 10-inch plate. Place 1 potato galette in each ring mold. Place 1/8 of scrambled eggs on top of potato galette to form a cone. Wrap the soft scrambled eggs with 1 piece of smoked salmon. Spoon the beet reduction one half of the plate. Froth the Green Apple Froth with a hand- held mixer. Once it is aerated and bubbles form on top, spoon out the Green Apple Froth on the other half of the plate. Reduce the apple juice by two-thirds with the ginger and thyme. Strain through a chinois and allow to cool. Combine with the other ingredients with the use of a hand-held mixer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 1549,"Pumpkin Kheer 3 cups whole fat milk 2 cups grated pumpkin
1/2 teaspoon cardamom powder
1 pinch saffron threads
One 1-inch cinnamon stick
1 pod star anise
1/2 cup slivered almonds
1/2 cup craisins
1/2 cup chopped pistachios
1 tablespoon jaggery or dark brown sugar
1/2 cup condensed milk
1/2 teaspoon rose water
Edible flowers, for garnish
Dried rose petals, for garnish
Gold leaf, for garnish Instructions: In a large heavy-bottomed saucepan, add the milk, grated pumpkin, cardamom powder, saffron, cinnamon stick and star anise. Cook over low heat until the raw smell of the pumpkin disappears, 25 minutes. Set aside 1 teaspoon each of the almonds, craisins and pistachios for garnish. Add the remaining almonds, craisins and pistachios to the pumpkin mixture and cook until it starts getting thicker, 10 to 15 minutes.
Add the jaggery or brown sugar and mix well. Remove from the heat and add the condensed milk and rose water. Transfer to a one medium serving bowl or several small bowls. Refrigerate until chilled, at least 2 hours.
Serve the pumpkin kheer garnished with the edible flowers, dried rose petals, reserved almonds, reserved craisins, reserved pistachios and gold leaf.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1550,"Apple-Almond-Raisin Quick Bread with Brown Butter Glaze 1/2 cup melted unsalted butter, plus more, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup raisins 3/4 cup chopped toasted almonds 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded apples, excess moisture squeezed out 1/2 cup confectioners' sugar 2 tablespoons milk 3 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1551,"Beer Batter Hushpuppies About 4 cups canola oil, for frying 2 cups white or yellow cornmeal 2 teaspoons baking powder Pinch of cayenne pepper Coarse salt and freshly ground black pepper 1 cup beer, plus more if needed 2 large eggs 1 onion, very finely chopped Instructions: In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer.
To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.)
Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 1552,"Tomato Sauce 5 cups canned whole San Marzano tomatoes, plus liquid from the can 1/2 cup extra-virgin olive oil
1/2 cup diced yellow onion
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
8 cloves garlic
2 tablespoons grapeseed oil
3 cups canned diced San Marzano tomatoes
Instructions: Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth. Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1553,"Chicken Thighs in Mild Red Curry 2 tablespoons stir-fry oil or canola oil 8 boneless, skinless chicken thighs
Salt and pepper
2 tablespoons butter, plus more for brushing
3 tablespoons mild red curry paste 1 teaspoon ground cumin
4 cloves garlic, chopped
2 onions, chopped
1 inch ginger root, grated
1 small cinnamon stick (about 2 inches long)
1 large bay leaf
1/4 cup sliced almonds, toasted
2 cups chicken stock
About 1/3 cup sweet mango chutney
1/2 cup plain yogurt
Naan bread and/or basmati rice cooked in stock, for serving Sliced scallions, for garnish Fresh cilantro leaves, for garnish
Instructions: Heat the oil in a large deep skillet over medium-high heat. Sprinkle the chicken with salt and pepper on both sides. Brown the chicken well in the pan, 3 to 4 minutes on each side, then remove to a plate. Add the butter to melt, then add the curry paste, cumin, garlic, onions, ginger, cinnamon and bay leaf. Cover the pan and cook to soften, 10 minutes. Grind the almonds in food processor. Slice chicken thighs into 1/2-inch pieces. Add the stock to the pan and stir in the almonds, chutney and sliced chicken. Stir to combine and simmer 3 to 4 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat, adding the yogurt just before serving to make the sauce creamy. To serve the same night, cook the rice or heat the griddle for the naan while the chicken is cooking, otherwise begin rice while you reheat the dish. For the naan bread, heat the griddle over medium-high heat. Add a little water to griddle and cook the bread until blistered on each side and slightly puffed. Brush with melted butter to serve. Serve the curry topped with sliced scallions and cilantro. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 1554,"Ital Carrot and Sweet Potato Soup 4 cups fresh carrot juice 2 sweet potatoes, peeled and cut into 3D4-inch chunks 1 (4-ounce) can chickpeas, drained 1 (1 1/2-inch) creamed coconut chunk, cut from a block* 1 small hot red cl, preferably Scotch Bonnet, chopped (wear gloves) 1 (3/4-inch) piece fresh ginger, very finely chopped 1 clove garlic, finely chopped 2 sprigs fresh thyme, leaves picked and finely chopped 1 large handful callaloo (amaranth) or spinach leaves, washed thoroughly, stemmed, optional Stock, as needed 1 chunk butter, optional Freshly ground black pepper, optional 1 tablespoon chopped fresh cilantro leaves, for garnish Cream, sour cream or Greek yogurt, for service, optional Instructions: Bring the carrot juice to a boil in a medium-sized saucepan. Add the sweet potatoes, chickpeas, creamed coconut, cl, ginger, garlic, and thyme. Simmer the ingredients gently, covered, for 10 minutes, or until the potatoes are soft. Shred the callaloo or spinach, if using, and add the leaves to the soup 5 minutes before the end of the cooking process. Leave the soup chunky or smash the chickpeas, and sweet potato with a potato masher, if desired. Adjust the consistency of the soup, to taste, with a little extra carrot juice or stock if you decide to mash it, as it will become very thick. Finish the soup with the butter, if using, and season with black pepper. Garnish with the fresh cilantro, and serve each bowl with a drizzle of cream or a dollop of Greek yogurt on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1555,"Nacho Chicken Drumsticks 1 cup all-purpose flour 1 9-ounce bag tortilla chips (about 7 cups), finely crushed 4 large eggs 12 medium chicken drumsticks (about 3 1/2 pounds) Vegetable oil, for frying Kosher salt 1 1/2 cups grated cheddar, jack or muenster cheese Fresh salsa, guacamole and sliced pickled jalapenos, for topping Instructions: Put the flour in a large bowl. Put the crushed chips in another large bowl and whisk the eggs in a third bowl. Toss the drumsticks in the flour. One at a time, dip each drumstick in the beaten egg and dredge in the crushed chips, turning to coat. Place on a baking sheet until ready to fry. Preheat the oven to 425 degrees F. Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the drumsticks until golden and cooked through, about 15 minutes. Drain on paper towels and season with salt. (Let the oil return to 350 degrees F between batches.) Arrange the drumsticks on a large ovenproof platter and sprinkle with the cheese. Bake until the cheese melts, about 4 minutes. Top with salsa, guacamole and pickled jalapenos.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1556,"Sweet Potato Pound Cake with Molasses Cream 2 1/2 cups sweet potato 8 ounces butter 1 cup granulated sugar 1 cup brown sugar 2 oranges, zested 4 eggs 3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1/2 cup roasted and lightly salted peanuts or cashews 1 1/2 tablespoons maple syrup 1/4 teaspoons ground cinnamon 1/4 teaspoons ground ginger 16 ounces heavy cream 1 tablespoon powdered sugar 3 tablespoons molasses Instructions: Combine nut mixture and set aside. Roast sweet potatoes in 375 degree oven for 1 1/2 hours, or until a knife can entirely pierce the potato. When potatoes have cooled slightly, mash with a fork and set aside. Grease mini loaf pans and set aside. Cream butter and sugars together until light. Scrape bowl often. Add orange zest, then eggs one at a time. Again, scrape bowl often. In another bowl, combine dry ingredients and mix well. Alternate the dry and wet ingredients with the mashed sweet potato in 3 parts starting with the dry. Mix until batter is well combined, but do not over mix. Spoon batter into loaf pans and sprinkle the spiced nuts over the top of each loaf. Gently fold in nuts, leaving some exposed. Bake at 350 degrees for about 40 minutes. For the Molasses Cream: Whip cream 50 percent, add powdered sugar and molasses. Continue whipping until fully whipped. ASSEMBLING DESSERT: Slice pound cake and place on plate. With a wet spoon gently scoop whipped cream and place along side of pound cake. Enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 1557,"Chicken Egg Rolls with Broccoli Slaw 1 1/2 cups shredded rotisserie chicken, skin removed 4 cups broccoli slaw mix (about 8 ounces) 1/2 cup roughly chopped fresh cilantro 4 scallions, sliced 2 tablespoons grated peeled fresh ginger 3 tablespoons teriyaki sauce 3 tablespoons duck sauce, plus more for serving 2 tablespoons vegetable oil, plus more for frying 8 egg roll wrappers (each about 5 1/2 by 6 inches) 1 14-ounce can baby corn, drained 1 tablespoon rice vinegar 2 oranges, cut into wedges Instructions: Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each teriyaki sauce and duck sauce and 1 tablespoon vegetable oil in a large bowl. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Meanwhile, arrange the chicken mixture down the center of each egg roll wrapper. Tuck in the ends and roll to enclose; dab the edges with water and press to seal. Working in batches if needed, add the egg rolls to the oil seam-side down; fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Combine the remaining 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions and the baby corn in a large bowl. Add the remaining 1 tablespoon each teriyaki sauce, duck sauce and vegetable oil, and the rice vinegar; toss. Serve the egg rolls with the broccoli slaw, orange wedges and more duck sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 1558,"Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes Salt 8 ripe yellow tomatoes Two 1/2-inch-thick slices stale white or peasant bread, crusts trimmed 2 ribs celery with leafy tops, coarsely chopped 1 to 2 cloves garlic, grated or made into a paste 1 small red onion, grated on the large holes of a box grater 1 serrano cl pepper, seeded and chopped
1/2 seedless cucumber, peeled and chopped Small handful fresh cilantro Juice of 1 lime EVOO (1 to 1 1/2 tablespoons) Freshly ground pepper 3 cups torn stale white or peasant bread A couple handfuls salted oil-roasted Marcona almonds Two 6 to 7-ounce tins or jars good-quality sustainable tuna 1 cup large Spanish olives with pimiento, chopped 1/2 cup fresh flat-leaf parsley leaves, chopped 2 to 3 ribs celery from the heart, chopped with leafy tops 1 small red onion, finely chopped Juice of 1 lemon EVOO Freshly ground pepper 12 piquillo peppers, drained, or 8 small plum tomatoes, hollowed out, or a combination of peppers and tomatoes Instructions: Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, cl pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature. ","[Rioja, Garnacha, Tempranillo, Pinot Grigio]

" 1559,"Air Fryer Spareribs Kosher salt and freshly ground black pepper 3 teaspoons paprika
1 full rack St. Louis-style pork ribs, separated (2 1/2 to 3 pounds)
2 cups ketchup
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
1/3 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot sauce
Instructions: Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib. Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden brown, about 40 minutes.
Meanwhile, combine the ketchup, cider vinegar, white vinegar, brown sugar, Worcestershire, hot sauce, 2 teaspoons salt, 2 teaspoons pepper, 3/4 cup water and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is melted and the sauce is warmed through, about 2 minutes. Cover and keep warm over low heat.
Once the ribs are cooked, dip each one into the sauce, letting any excess run off. Serve with the remaining sauce on the side.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 1560,"Stuffed Tomato 2 large tomatoes, such as beefsteak (about 1 pound) 1 1/2 teaspoons kosher salt 3 slices bacon (about 3 ounces) - finely chopped 1 shallot, thinly sliced 1 (10-ounce) box frozen chopped spinach, defrosted and excess liquid squeezed out Freshly ground black pepper Freshly grated nutmeg 1/2 cup grated Parmesan 1/3 cup fine bread crumbs 1/2 teaspoon hot sauce, optional Instructions: Position an oven rack in the upper part of the oven and preheat the broiler to high. Cut the tomatoes crosswise, and pop out the seeds. Season with some of the salt and place cut-side down on a paper towel to drain. Cook the bacon over medium heat in a large skillet until crispy, about 3 to 4 minutes. Transfer to the paper towel with the tomatoes. Cook the shallot until tender, about 3 minutes. Add the spinach, season with salt, pepper, and nutmeg, stir until heated through and somewhat dry, about 2 minutes. Transfer to a board to cool. Add the crisp bacon into a bowl and toss with the spinach, cheese, and bread crumbs. Place the tomato on a foil-lined baking pan, season with pepper and stuff each with some of the spinach stuffing. Broil until warm throughout and tops are brown, about 5 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1561,"Grilled Spice-Rubbed Shrimp \Nicoise\ Salad Kosher salt 4 ounces fresh wax beans 4 ounces fresh green beans 1 pound fingerling potatoes 2 tablespoons olive oil Freshly ground black pepper 1/2 pound red and yellow grape or cherry tomatoes, halved 1 medium red onion, thinly sliced 2 tablespoons coarsely chopped fresh basil leaves 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves Nicoise vinaigrette, recipe follows 4 teaspoons ground fennel seed 1 1/2 teaspoons dry mustard 1 1/2 teaspoons ground coriander 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pound jumbo (21 to 25 count) shrimp, shelled and deveined 1/4 cup olive oil 1/4 cup wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1 clove garlic, finely chopped 1 tablespoon anchovy paste Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly. Heat your grill to high. Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on. Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp. To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl. Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Arrange the salad on 4 large plates and top with the shrimp. Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1562,"Cory's Famous Mac and Cheese 1 stick (8 tablespoons) salted butter 4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
1 egg
1 teaspoon olive oil
Pinch kosher salt
1 pound elbow macaroni
1 can cream of mushroom soup
1/2 can evaporated milk, such as Carnation
5 tablespoons sour cream
8 ounces extra-sharp cheddar cheese, shredded
1 cup crumbled butter crackers, such as Ritz
Instructions: Preheat the oven to 375 degrees F. Bring a large pot of water to a boil. Melt the butter in a cast-iron skillet set over low heat?it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble. While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot. Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together. Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1563,"Pepperoni Pizza Soup 2 1/2 cups prepared tomato-basil-garlic soup 1 1/2 cups water 2 cloves garlic, minced 1 1/2 cups elbow macaroni (or other short pasta such as ditalini or alphabets) 2 green onions, sliced 2 teaspoons dried oregano, plus more for broiling 1/3 cup diced pepperoni 1 cup grated mozzarella 1 cup grated Cheddar Instructions: Preheat the broiler. Put the tomato soup, water, and garlic into a large pot and bring it to a boil over high heat. When it is boiling, add the macaroni, green onions, oregano, and pepperoni and stir well. When the macaroni is cooked, about 6 to 8 minutes, pour the soup into oven safe bowls. Top each with 1/4 cup mozzarella and 1/4 cup Cheddar. Sprinkle on some oregano and put under the broiler until the cheese is bubbling and lightly browned, about 3 to 5 minutes. Alternately, you can serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil per the directions above. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1564,"Microwave Bread Pudding 4 tablespoons chocolate-hazelnut spread 4 slices white bread
1 cup half-and-half
2 teaspoons ground cinnamon
2 large eggs
Instructions: Spread half of the chocolate-hazelnut spread on 1 slice of bread, then spread the other half on a second slice. Lay a slice of the remaining bread on top of each to make 2 sandwiches. Cut each sandwich into 6 squares. In a large bowl, combine the half-and-half, cinnamon and eggs and whisk until fully combined. Add the sandwich squares and toss them around gently in the liquid to fully coat each square. Divide the sandwich squares between 2 microwave-safe mugs (6 squares in each), then divide the remaining liquid evenly between the mugs. Microwave on high until the bread pudding puffs up slightly and looks firmer, about 4 minutes. Caution, it will be extremely hot. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 1565,"Sauteed Foie Gras with Pineapple 1 pineapple 2 tablespoons honey 1 tablespoon sherry vinegar 1 cup veal stock 1 ounce butter 1 tablespoon cracked black peppercorns 8 slices foie gras, approximately 3 to 4 ounces each Instructions: Peel the pineapple, cut it in quarters and remove the heart of the fruit. Slice into 1/4-inch sections. Caramelize the honey and add the pineapple slices. Cook until golden and caramelized. Deglaze with the sherry vinegar. Add the veal stock and add the butter. Add the cracked black pepper and keep the sauce warm. Heat a heavy fry pan, season the foie gras and saute quickly on both sides to get a nice golden color. Remove the foie gras from the pan and drain it on a paper towel. In the center of a plate, arrange the pineapple and the foie gras, and spoon the sauce over the top of the foie gras. ","[Champagne, Pinot Grigio, Riesling, Cava]" 1566,"Essential Sweet-and-Spicy Ancho Seasoning Paste 8 large garlic cloves, unpeeled 8 medium (about 4 ounces total) dried Ancho chiles 1 1/2 teaspoons dried oregano, preferably Mexican 1/2 teaspoon black pepper, whole or freshly ground 1/8 teaspoon cumin seeds, whole or freshly ground A scant 1/4 teaspoon cloves, whole or freshly ground 2/3 cup beef, chicken or fish broth (even vegetable broth or water), whichever is appropriate for the dish you're going to use the adobo in, plus a little more if needed Salt, about 1 teaspoon Instructions: The garlic and chiles: Set a heavy ungreased skillet or griddle over medium heat. Lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally, until soft when pressed between your fingers (you'll notice it has blackened in a few small spots), about 15 minutes. Cool, then slip off the papery skins and roughly chop. While the garlic is roasting, break the stems of the chiles, tear the chiles open and remove the seeds. Next, toast the chiles a few at a time on you medium-hot skillet or griddle: Open them flat, lay them on the hot surface skin-side up, press flat for a few seconds with a metal spatula (if the temperature is right you'll hear a faint crackle), then flip them. (If pressed long enough, they'll have changed to a mottled tan underneath. If you see a slight wisp of smoke, that's okay, but any more will mean burnt chiles.) Now, press down again to toast the other side. Transfer to a bowl, cover with hot water and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water and discard. The seasoning: If using whole spices, pulverise the oregano, pepper, cumin and cloves in a spice grinder or mortar, then transfer to a food processor or blender, along with the drained chiles and garlic. Measure in the broth and process to a smooth puree, scraping and stirring every few seconds. (If you're using a blender and the mixture won't move through the blades, add more broth, a little at a time, until everything is moving, but still as thick as possible.) With a rubber spatula, work the puree through a medium-mesh strainer into a bowl; discard the skins and seeds that remain behind in the strainer. Taste (it'll have a rough, raw edge to it), then season with salt. ","[Pinot Noir, Grenache, Tempranillo, Garnacha]" 1567,"Rice Whiskey Treats 4 tablespoons unsalted butter, plus more for the pan ? cup Maker's Mark? Bourbon 1 (10-ounce) bag marshmallows 4 cups crisp rice cereal 2 cups mini pretzels Instructions:

1. Generously butter a 13 by 9-inch shallow baking dish.\n\n2. In a large saucepot, bring the bourbon to a boil over high heat. Boil until reduced to 2 tablespoons, about 2 minutes. Add the butter, reduce the heat to medium-low, and stir until melted. Add the marshmallows and stir until melted and smooth.\n\n3. Add the cereal and pretzels. Stir gently until evenly coated. Immediately transfer to the prepared pan and press firmly into an even layer. Cool completely, then cut into 12 bars. ","[Bourbon, Rye Whiskey, Brandy, Port]" 1568,"Hot German Potato Salad 3 pounds new potatoes 1 yellow onion, quartered 1/2 pound bacon, diced 1 large red onion, diced 3/4 cup cider vinegar 1 tablespoon Dijon mustard 1/4 cup canola oil or olive oil Salt and freshly ground pepper 8 green onions, thinly sliced 1/4 cup chopped fresh parsley leaves Instructions: Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 1569,"Forever Roasted Lamb with Roasted Vegetables 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt 2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes, place in cool water 1 1/2 pounds Brussels sprouts, cleaned, trimmed and cut in 1/2 1/4 cup olive oil 1 1/2 tablespoons fresh sage, chopped 3 tablespoons garlic, sliced 1 tablespoon orange zest 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium onions, peeled and thinly sliced Salt and freshly ground black pepper 1 1/2 teaspoons finely chopped fresh sage leaves 3/4 cup water 4 pounds leg of lamb, at room temperature About 1/4 cup Fennel Spice Rub 4 carrots 4 stalks celery Instructions: Preheat the oven to 400 degrees F.
   Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool. (They must be cool before grinding, or they will gum up the blades.)
   Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. (Makes about 1 1/4 cups.)
   In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt. Reduce heat to a simmer and cook until tender. Strain and lay out to cool.
   In another pot bring 1/2 gallon water to a boil with 1 tablespoon salt, add sprouts and cook for 3 minutes Strain and lay out to cool.
   For the lamb: Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
   Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes.
   Slice open the leg of lamb and lay flat. Season meat well all over with the Fennel Spice and salt and pepper. Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb. Roll up the meat and tie with kitchen twine. Set aside the other half of onion mixture.
   Rub the outside of the lamb with more Fennel Spice. Remove the roasting pan from the oven and lay the carrots and celery on the bottom. Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours. Spread the remaining onion mixture on top of the lamb, place a foil as a tent over the lamb and roast for an additional hour. The lamb is ready when it pulls away easily if picked at with a pair of tongs. Remove the lamb from the oven and keep warm.
   Increase the oven heat to 425 degrees F.
   Heat a large saute pan on high heat. Add 1/4 cup olive oil and reserved sweet potatoes and Brussels sprouts; Toss lightly to coat with oil and do not touch for 2 minutes or until the bottoms begin to brown. Turn and cook for 3 more minutes until brown on that side. Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic. Stir well and continue to roast for 5 minutes more or until the garlic is light brown. Remove from oven and sprinkle with orange zest.
   Serve lamb warm with roasted vegetables. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 1570,"Homard au Beurre (Lobster with White Butter) and Artichoke and Mushroom Salad 2 (1 1/2 pound) uncooked lobster in shell 1 large onion, 1/2 onion diced and 1/2 onion finely sliced Freshly ground salt 4 ounces dry white wine 1/2 teaspoon dried tarragon 2 ounces fresh butter 2 tablespoons sherry, plus a dash for salad Clarified butter 8 fresh artichoke bottoms, raw and halved 2 ounces extra virgin olive oil 2 ounces wine vinegar 1 garlic clove, smashed Freshly ground pepper 2 ounces mushrooms, finely sliced Juice of 1 lemon 1 pimento, thinly sliced Instructions: Remove lobster head and claws. Using a large knife cut the tail shells between natural joints into 1-inch thick slices. Remove flippers from the last slice. Reserve one piece of lobster meat (finely shredded) to add to the artichoke mushroom salad. Place some clarified butter into heated pan and add lobster medallions. Saute for 1 minute and turn. Add the 1/2 finely diced onion, salt and dry white wine. Cover the pan, reduce heat and cook for 2 more minutes. Add tarragon. Strain the juices from the pan and discard the onion. Place the lobster back into the pan. Add 2 ounces fresh butter and 2 tablespoons of the sherry and stir until combined. Cover and poach for 5 minutes. Meanwhile, for the salad, place alot of clarified butter into another very hot pan. Into the pan with the butter add the 1/2 finely sliced onion, garlic and the reserved piece of lobster. Add freshly ground pepper to the pan with the lobster, garlic and onion. Add pimento. Into a bowl place the artichoke bottoms, the olive oil and the wine vinegar. To the bowl add the mushrooms and the lemon juice. Place the lobster medallions onto a heated serving dish with round part of the shell facing the outside. Strain the sauce onto the lobster. To the bowl, add the contents of the other pan with the mushrooms. Add a dash of sherry to the bowl and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 1571,"Sweet Potato and Black Bean Enchiladas 1 cup red enchilada sauce, homemade or canned, recipe follows 1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, diced
1 jalape?o, seeded and diced
2 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes One 10-ounce can diced tomatoes with green chiles, such as Rotel
1 1/2 cups canned reduced-sodium black beans, rinsed and drained
1/4 cup fresh cilantro, plus more for garnishing
1 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper 10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory
2 cups reduced-fat shredded Mexican cheese
Reduced-fat sour cream, for serving, optional
2 tablespoons vegetable oil 2 cloves garlic, minced 1 1/2 cups tomato sauce 3/4 cup reduced-sodium chicken broth 1/2 teaspoon chipotle cl powder 1/2 teaspoon ground cumin 1 to 3 chipotle chiles in adobo sauce, chopped Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish. Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalape?o and cook until the onions become translucent and the garlic is fragrant, about 2 minutes. Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes. Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down. Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired. In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, cl powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1572,"Pizza-dilla Cake 1 small yellow onion, thinly sliced (about 1/2 cup) 1 small green bell pepper, thinly sliced (about 1/2 cup)
1 small red bell pepper, thinly sliced (about 1/2 cup)
Twelve 10- to 12-inch flour tortillas
Two 8-ounce bags shredded Mexican cheese blend
One 16-ounce jar pizza sauce
Two 8-ounce bags shredded mozzarella
2 cups grated Parmesan
One 6-ounce package pepperoni slices
Two 13.8-ounce tubes refrigerated pizza dough, such as Pillsbury
Olive oil, for brushing Instructions: Preheat the oven to 375 degrees F. In a medium bowl, mix together the onions and bell peppers. Lay out 6 flour tortillas on a work surface. Cover the tortillas with a layer of shredded Mexican cheese. Top each with a small handful of onions and bell peppers, a little more Mexican cheese, and then another flour tortilla. Heat a griddle or large skillet over medium-high heat. Gently toast each side of the quesadillas until the cheese is melty. Top 1 toasted quesadilla with 2 tablespoons pizza sauce, spreading to the edges. Top the pizza sauce with 1/3 cup mozzarella and 2 tablespoons Parmesan. Arrange a few pepperoni slices on top of the cheese. Line a baking sheet with parchment paper and arrange the pizza-topped quesadilla on top. Add another quesadilla on top and repeat the pizza process. Repeat until all the quesadillas are stacked on top of each other with a pizza layer in between. Unroll the pizza dough from the tubes. Drape one dough over half of the quesadilla stack. Drape the remaining dough over the other half of the stack, overlapping slightly. Press the dough over the stack tightly, and make sure the two doughs are sealed together by crimping slightly. Cut off any excess dough. On the top of the pizza, spread 1/4 cup pizza sauce and top with mozzarella and pepperoni. Brush the sides of the dough with olive oil. Bake until the crust is golden brown, 50 minutes to 1 hour. Allow to rest for 5 minutes. Slice and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 1573,"Guacamole Chicken Salad 3 cups shredded rotisserie chicken 1 cup store-bought refrigerated guacamole
1/2 cup peeled small diced fresh mango
1/2 cup finely diced red onion
1/2 cup toasted pepitas
1 tablespoon fresh lime juice
1 tablespoon store-bought refrigerated pesto
Kosher salt and freshly ground black pepper
Lettuce leaves (such as Bibb) or flatbread, for serving
Instructions: Combine the chicken, guacamole, mango, onion, pepitas, lime juice and pesto in a mixing bowl, then season to taste with salt and pepper. Serve with lettuce leaves or flatbread for easy eating. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1574,"Lamb Salsa Oil 1 medium red onion, diced 8 ounces lean ground lamb 1/4 teaspoon onion powder 1/3 teaspoon black pepper 1 (16-ounce) can pineapple chunks, roughly chopped 1 cup finely chopped green pepper 5 large tomatoes 1 cucumber peeled and diced 1/4 cup chopped cilantro leaves 12 tablespoons crumbled feta cheese 1 package pita bread triangles or chips Instructions: Coat a large saute pan with oil and over medium heat, saute the onions until soft. Add the ground lamb and cook until browned, breaking up the chunks with a wooden spoon. Drain well and place in a serving bowl. Stir in the onion powder and black pepper. Allow to cool and then add pineapple, green pepper, tomatoes, cucumber, cilantro and feta cheese. Adjust the seasoning and serve with pita bread or crackers. ","[Syrah, Malbec, Tempranillo, Garnacha]" 1575,"No-Bake Macaroons 2 cups unsweetened shredded coconut 1/2 cup cashew or almond meal 1/2 teaspoon kosher salt 1/4 cup honey 1/2 cup coconut oil 2 teaspoons pure vanilla extract White sanding sugar or sprinkles, for decorating Instructions: Combine the coconut, cashew or almond meal and salt in a medium bowl. In a saucepan over low heat or in a microwave, gently heat together the honey and coconut oil until the coconut oil is fully melted. Stir in the vanilla. Stir the wet ingredients into the dry ingredients. Line a loaf pan with a piece of parchment paper large enough that wings hang off the sides. Press the coconut mixture firmly and evenly into the loaf pan and top with sanding sugar or sprinkles. Freeze for 15 minutes. Use the parchment wings to lift the macaroons out of the pan and then use a sharp knife to cut squares. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Try not to have them out for a while in a warm temperature so that the coconut oil doesn\u2019t melt. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1576,"Apple Tarragon Granita 1/2 cup sugar 1/2 cup fresh tarragon leaves (from about 4 large sprigs) 3 cups apple juice 4 teaspoons freshly squeezed lemon juice Instructions: Place the sugar and tarragon in a food processor or blender and pulse until the tarragon is finely ground and the sugar is green. Transfer the tarragon sugar to a medium bowl; add the apple juice and lemon juice and whisk to combine. Let the mixture stand for 10 minutes, stirring it occasionally, until the sugar has dissolved. Pour the mixture into a 9-inch-square nonreactive metal baking pan and place it in the freezer. Stir the mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours, or until frozen. The mixture will become a fluffy, icy concoction. To serve the granita, spoon it into chilled dishes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1577,"Fiery 5 Pepper Shrimp and Watermelon Kabobs 2 tablespoons honey 2 tablespoons orange juice 1 tablespoon McCormick? Grill Mates? Fiery 5 Pepper Seasoning 1 pound large shrimp (26 to 30 count), peeled and deveined 26 to 30 seedless watermelon cubes (1-inch cubes) Instructions: Mix honey, orange juice and Seasoning in large bowl. Add shrimp; toss to coat well. Thread shrimp and watermelon cubes alternately onto skewers. Grill over medium heat 5 minutes or just until shrimp turn pink, turning occasionally. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1578,"Buffalo Chicken Meatballs Nonstick cooking spray, for spraying baking sheet 6 tablespoons unsalted butter 1/2 cup hot sauce 1 pound ground chicken 3/4 cup breadcrumbs 1/3 cup minced celery 1 egg 1/2 small onion, grated Kosher salt Sauce: 1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup crumbled blue cheese 2 teaspoons red wine vinegar Kosher salt and freshly ground black pepper Celery sticks, for serving Instructions: For the meatballs: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, remove from the heat and let cool to room temperature. Combine the chicken, breadcrumbs, celery, egg, onions and 1 teaspoon salt in a large bowl. Add 2/3 cup of the cooled hot sauce mixture (reserve the rest) and mix to combine. Form the chicken mixture into 2-inch meatballs (about 18 total) and place them on the prepared baking sheet. Bake until cooked through, about 20 minutes, brushing the meatballs with the reserved hot sauce mixture during the last 8 minutes. For the sauce: Combine the sour cream, mayonnaise, blue cheese and vinegar in a small bowl. Season with salt and pepper. Serve the meatballs with the sauce and celery sticks. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 1579,"Grilled Hanger Steaks with Roasted Garlic Romesco Sauce 1 head garlic Kosher salt and freshly ground black pepper 2 ounces extra-virgin olive oil, plus extra for drizzling
1 cup day-old country bread, crusts removed and pulsed in a food processor
1 cup canned roasted red bell pepper, drained (about 2 peppers)
1/4 cup toasted almonds
3 tablespoons sherry vinegar
1 tablespoon fresh dill
1 tablespoon fresh parsley
2 to 3 fresh basil leaves
2 anchovy fillets
1 canned whole San Marzano tomato
1 teaspoon ancho cl powder 1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon seafood seasoning, such as Old Bay 2 hanger steaks, at room temperature
1 teaspoon kosher salt, plus more as needed Lime wedges, for serving Instructions: For the romesco sauce: Preheat the oven to 450 degrees F. Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl. Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use. For the hanger steaks: Preheat a grill on high heat. Combine the cl powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes. Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce. ","[Syrah, Tempranillo, Garnacha, Barbera]" 1580,"Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese 7 sheets phyllo pastry Olive oil cooking spray 4 teaspoons freshly grated Parmigiano-Reggiano cheese, divided 1 tablespoon Broccoli Pesto, recipe follows 1 tomato, peeled, seeded, and chopped 6 imported black olives, chopped 4 large basil leaves cut chiffonade 2 ounces goat cheese, frozen (for easy grating) 1 cup tightly packed fresh basil leaves 3/4 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup tightly packed broccoli florets 1/2 cup blanched almonds 1/4 cup chicken stock 6 garlic cloves, chopped 1 tablespoon balsamic vinegar 1/4 teaspoon freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.; Combine all the ingredients in a food processor and blend until you have a smooth paste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1581,"Cherry Pepper-Honey Mustard 1/2 cup yellow mustard 3 tablespoons honey
2 tablespoons cherry pepper relish
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon granulated garlic
Kosher salt and freshly cracked black pepper
Instructions: Mix together the yellow mustard, honey, cherry pepper relish, Dijon, Worcestershire, granulated garlic and salt and pepper to taste in a small bowl. ","[Chardonnay, Riesling, Gewrztraminer]" 1582,"Crudite with Roasted Garlic and Red Bell Pepper Dip 1 teaspoon chopped fresh oregano leaves 1/4 teaspoon red pepper flakes, or to taste 2 teaspoons chopped fresh parsley leaves, garnish Zucchini batons Jicama sticks Mushrooms Baby carrots 2 red bell peppers 1/4 cup Roasted Garlic, recipe follows 1/2 pound feta cheese, drained 1/4 cup, plus 1 teaspoon extra-virgin olive oil 2 teaspoons fresh lemon juice 3 tablespoons chopped fresh basil leaves Sliced European cucumbers Blanched asparagus spears Sliced fennel 2 heads garlic, upper quarter removed (See Cook's Note) 2 teaspoons olive oil Salt Ground black pepper Instructions: For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers. Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping. Preheat the oven to 350 degrees F. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 1583,"Pan Seared Scallops with Sesame Sauce and Cellophane Noodles 8 ounces cellophane noodles 1/4 cup reduced-sodium soy sauce 3 cloves garlic, minced 1 tablespoon rice vinegar 1 tablespoon sugar 2 teaspoons sesame oil 1 teaspoon cornstarch 1/4 teaspoon crushed red pepper flakes 1 tablespoon olive or vegetable oil 1 1/2 pounds large sea scallops, about 12 Ground black pepper 1/4 cup scallions, chopped Instructions: Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside. While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside. Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color. Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1584,"Ina-Tini 10 to 14 fresh raspberries 1-ounce freshly squeezed lime juice 3 ounces ice cold water 1/2-ounce simple syrup (see note), or to taste 2 ounces orange flavored vodka 1/2-ounce Triple Sec Lime slice, for garnish Instructions: Chill a martini glass. Place the raspberries, lime juice, water and simple syrup in a blender and pulse until smooth. Place the vodka, raspberry sauce and Triple Sec in a cocktail shaker filled with ice and shake until cold. Stain into a chilled martini glass and garnish with a lime slice. ","[Prosecco, Sauvignon Blanc, Moscato, Pinot Grigio]" 1585,"Winter Green Salad with Green Apple Vinaigrette 1 small head escarole, torn into bite-sized pieces 1 Belgian endive, leaves separated 1 celery stalk, cut on the diagonal into thin slices 1 small Granny Smith apple, halved cored and thinly sliced 1 tablespoon cider vinegar 1 tablespoon white wine vinegar 1 tablespoon finely diced shallot 1/4 cup olive oil Salt and freshly ground black pepper Shaved Parmigiano-Reggiano, for garnish Instructions: Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1586,"Fish and Chips with Chinese Black Vinegar Aioli Canola oil, for frying 1 large taro, peeled, julienned (French fries), soaking in ice water 2 sweet potatoes, peeled, julienned (French fries), soaking in ice water 2 large baking potatoes, like russets, julienned (French fries), soaking in ice water 2 cups rice flour 1/2 teaspoon ground white pepper 1 teaspoon sesame seed oil 2 tablespoons white sesame seeds 2 bottles very cold English Bitter 2 pounds cod fillet, cut into long 2-3 ounce pieces Fleur de sel, for seasoning 2 egg yolks* 1/2 tablespoon minced garlic 2 cups canola oil 1/4 cup Chinese vinegar 1/4 cup balsamic vinegar Salt and black pepper, to taste 1/4 cup chopped chives, save a little for garnish Seasoned salt (3 parts salt, 1 part ground toasted cumin, 1 part ground toasted coriander, 1/2 part ground Thai bird chiles) Instructions: Prepare a fryer or large stock pot filled 1/3 with oil at 375 degrees. First, blanch the taro, sweet potatoes and potatoes in the fryer for about 6 minutes until they are soft and slightly tan. Drain on paper towels and set aside. In a mixing bowl, whisk together the flour, white pepper, oil and sesame seeds. Slowly add the beer while whisking. The batter should resemble pancake batter. Dip each piece of fish in the batter and gently drop in the fryer. Fry until golden brown, about 4 to 5 minutes. Take out with spider or tongs and drain on paper towels. Immediately season with fleur de sel. Turn fryer up to 450 degrees and fry the fish a second time, until golden brown, about 3 to 4 minutes. Drain on paper towels and season with seasoned salt. In a food processor, add the yolks and garlic and puree at high speed. Slowly drizzle in the oil until in comes together (emulsifies). Then add the oil a little quicker until you have a thick mayonnaise. Add the 2 vinegars and season. The aioli will be much lighter and thinner once the vinegars are added. Fold in the chives. Plating: Using an Asian newspaper lined with parchment, roll a large cone and fill with fries. Top off with fish and serve the aioli on the side in a small decorative dish. Garnish with chives. Beverage: Very cold English Bitter ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1587,"Grilled Polenta with Morel Vinaigrette Butter, for greasing pan 8 cups chicken stock or water 2 cups polenta 2 teaspoons coarse kosher salt 1 cup fresh or frozen corn kernels 1 cup freshly grated Parmesan 2 tablespoons finely chopped fresh parsley leaves, plus more for garnish 1/4 cup olive oil Salt and freshly ground pepper Morel Vinaigrette, recipe follows 1/4 cup aged sherry vinegar 1 small shallot, chopped 1 tablespoon Dijon mustard 1 tablespoon walnut oil 3/4 cup pure olive oil Salt and freshly ground pepper 1 pound morel mushrooms, washed thoroughly and dried Instructions: Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight. Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley. In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside. Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 1588,"Infused Vodka High-quality vodka 1 lemon 1 lime 1 orange High-quality vodka Whole peppers, such as jalapeno, habanero, or poblano (hot) , or bell peppers or sweet Italian (mild) Instructions: Wash and dry the lemon, lime, and orange. Using a zester or a strong vegetable peeler, peel the skin of each citrus fruit to create narrow ribbons.; When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. Wash and dry the peppers and slit them lengthwise into slivers. For stronger flavor, leave the seeds intact. For milder flavor, remove. Avoid getting the juice near eyes. For Both Recipes: Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 1589,"Creamy Caramel Sauce 1/4 cup water 1 cup plus 1 tablespoon sugar 2 tablespoons light corn syrup 1/2 cup heavy cream, warmed to 100 degrees F 1/4 cup creme fraiche 1/2 teaspoon fresh lemon juice Pinch salt (less than 1/8 teaspoon) Instructions: Heat a saucepan of water and place a whisk in it. Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar. Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush. As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside. Add the cream to the caramel. It will bubble up vigorously, so be careful. Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 1590,"Crab Mold 1 1/2 pounds Chesapeake Bay crabmeat 2 (8-ounce) packages cream cheese, softened 1/8 cup chopped onion 1/4 cup chopped celery 1/2 teaspoon crab boil seasoning 1/2 tablespoon lemon juice 2 dashes hot pepper sauce Garnishes: black olives (used for eyes), crab claws, cocktail sauce (spread over top shell), parsley (place around the crab) Instructions: Place 1 pound of crabmeat in bowl. (The other 1/2 pound is used for garnishing) Add all the remaining ingredients to crabmeat and mix thoroughly. Form the mixture into the shape of the top shell of a crab. Place on your serving dish. Spread cocktail sauce over crab. Sprinkle remaining crabmeat on top of cocktail sauce. Garnish with olives, crab claws and parsley. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 1591,"Vegetable Stock 2 tomatoes 1 onion, peeled 1 leek, trimmed and washed 2 shallots, peeled 4 garlic cloves, peeled 2 celery ribs, washed 1 carrot, trimmed and peeled 1 parsnip, trimmed and scrubbed (optional) 1 fennel bulb (optional) 1 gallon water 1 small bunch parsley 1 teaspoon dried thyme 2 bay leaves 3 whole cloves garlic 2 tablespoons cracked black pepper 2 tablespoons salt, to taste Instructions: Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1592,"Kitchen Sink Cocktail 4 sprigs fresh mint 2 ounces Simple Syrup, recipe follows 2 ounces gin
2 ounces light rum
2 ounces triple sec
2 ounces vodka
8 ounces lemon-lime soda
4 lime wedges, for garnish
1 cup sugar Instructions: Muddle the mint in the bottom of a cocktail shaker with the Simple Syrup. Add ice to the shaker, then add the gin, rum, triple sec and vodka and shake vigorously. Strain into 4 rocks glasses filled with ice. Top each with some lemon-lime soda and garnish with a lime wedge. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Gin, Rum, Triple Sec, Vodka]" 1593,"Sunset Dip 1 package (8 ounces) cream cheese, softened 4 ounces shredded Cheddar cheese (about 1 cup) 1 cup Pace? Chunky Salsa Tortilla chips Instructions: Spread the cream cheese in a 9-inch microwaveable pie plate. Sprinkle with the Cheddar cheese. Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted. Top with the salsa. Serve with the tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1594,"Potato Bread-Kale Stuffing With Andouille Sausage 1 stick plus 2 tablespoons unsalted butter 2 cups chopped onions, leeks or scallions 2 cups diced celery 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme Kosher salt and freshly ground pepper 3 cups low-sodium chicken or turkey broth 1 bunch kale 2 large eggs 1/4 cup chopped parsley 1 pound andouille sausage, cooked and crumbled Instructions: Chop the potato bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes. Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat. Meanwhile, stem and chop the kale and blanch for 2 minutes. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture and the prepared kale. Stir in the sausage. Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 1595,"Zing Zang Flank Steak Extra-virgin olive oil 2 cloves garlic, minced 1 small onion, sliced 1 teaspoon Italian seasoning 1 teaspoon fresh thyme leaves 3 medium peperoncino Calabrese peppers (dried hot red peppers in oil) Kosher salt and freshly cracked black pepper One 1 1/2 pound flank steak 1 Roma tomato, thinly sliced 1/4 cup panko breadcrumbs 1/2 cup shredded provolone 1/4 cup fresh basil leaves Instructions: Set a large saute pan over medium-high heat. Coat with some olive oil and add the garlic, onions, Italian seasoning and thyme. Thinly slice the Calabrese peppers and fold into the onion mixture. Season with some salt and pepper and saute until well caramelized, 7 to 8 minutes. Set aside to cool.
Trim the steak of any excess fat and remove any tough silver skin with the tip of a knife. Place the steak vertically on a clean cutting board (so the grain runs up and down). Using a sharp knife, make a flat cut down one side of the piece of meat and cut it open parallel to the board so you can open the steak up like a book. Sprinkle generously with salt and pepper. On one side of the steak spread out the onion mixture. Top with the tomato slices, panko and shredded cheese. Tear up the basil leaves and scatter on top for the last layer of filling. Fold the flap of beef over the top to cover. Using a bamboo skewer, thread the steak along the cut edge to seal the steak back together and hold the filling in.
Heat a large cast-iron skillet or grill pan (or outdoor grill) to high. Coat lightly with some oil to clean and create a nonstick surface. Sprinkle the flank steak with salt and pepper on both sides, and then place on the hot grill. Cook for 5 minutes on the first side, and then use a large spatula to carefully flip and cook for a further 5 minutes on the second side for medium-rare. (If you desire a more well done steak, cook for a few minutes longer on each side.)
When done, remove from the grill and set aside to rest for 5 minutes before slicing into 1-inch-thick slices. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1596,"Pinzimonio: Vinaigrette 1 large fennel bulb, trimmed and cut into 8 pieces 1 red pepper, seeded and cut into thin strips 1 yellow pepper, seeded and cut into thin strips 4 green onions, trimmed 2 artichokes, outer leaves removed, trimmed, quartered, husks removed, rubbed with lemon 4 celery stalks, halved 4 carrots, cut into sticks 2 cups extra-virgin olive oil, best quality possible Salt and freshly ground black pepper Instructions: Arrange the vegetables on a large platter.
Fill four small bowls with a 1/2-cup each of extra-virgin olive oil, so every person has their own bowl for dipping the raw vegetables.
Season the extra-virgin olive oil with the salt and freshly ground pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1597,"Easy Apple Tarte Tatin 1 stick unsalted butter 1 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 tablespoon vanilla extract Pinch of salt 4 pounds apples, peeled cored and halved (small Fuji or Gala) 1 sheet frozen puff pastry, thawed Vanilla ice cream or whipped cream, for serving Instructions: Preheat the oven to 400 degrees F. In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up. Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside. Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume). Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 1598,"Dolmades: Stuffed Vine Leaves 1 pound ground beef 1 medium yellow onion, minced Dried oregano Fresh Parsley, finely chopped Mint leaves, cut into chiffonade 2/3 cup rice, uncooked Salt and freshly ground black pepper 1 (16 ounce jar) brined grape leaves 4 small eggs, beaten* 3 lemons, juiced 1 cup water Instructions: In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together. Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf. Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed. Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl. In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1599,"Ball and Chain Martini Ice 2 shots berry-flavored vodka 1 shot orange liqueur 1 splash lime juice Fresh blueberries Instructions: In a cocktail shaker filled with ice, add berry vodka, orange liqueur, and a splash of lime juice. Shake. Strain into martini glass. Garnish with fresh blueberries. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1600,"Pork Loin with Mushroom Fricassee 2 tablespoons minced shallots 1 tablespoon minced garlic 1 tablespoon minced fresh thyme leaves 1 teaspoon minced fresh oregano leaves 1 teaspoon minced parsley leaves 1 (5-pound) pork loin Paste, recipe follows 1 cup chicken stock Mushroom Fricassee, recipe follows 1 cup brown sugar 2 teaspoons finely chopped garlic 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground black pepper 1 teaspoon kosher salt 4 tablespoons (1/2 stick) butter 1/2 cup thinly sliced morel or chanterelle mushrooms 1/2 cup thinly sliced shiitake mushrooms 1/2 cup thinly sliced portobello mushrooms 1/2 cup thinly sliced domestic mushrooms 1/4 cup tomato paste Pinch ground cinnamon Pinch ground nutmeg Pinch ground cloves Salt and pepper Salt and pepper Instructions: In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley. Rub the mixture all over the pork and refrigerate overnight.
Preheat the oven to 350 degrees F.
Place the pork loin in a roasting pan and bake for 30 minutes.
Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin. Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes. Remove the pork from the roasting pan to let the pork rest. Pour the juices from the meat into a fat separator. Add the meat juices only, not the fat, and the chicken stock to a small saucepan. Cook over medium-high heat until reduced to the consistency of a sauce. Meanwhile, start the Mushroom Fricassee.
To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately. Combine all ingredients in a small bowl. In a large skillet, melt the butter over medium heat. Add all of the sliced mushrooms and saute until just beginning to brown. Add the tomato paste and stir to incorporate. Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper. Spoon over the pork slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1601,"Greek Meatballs and Tzatziki 2 slices white bread, 1-inch thick 1/4 to 1/2 cup milk, to moisten 1/2 seedless cucumber Kosher salt 3 tablespoons EVOO 1 1/2 pounds ground lamb or beef Freshly ground pepper 1/4 cup finely chopped fresh mint 3 tablespoons grated red onion 1 tablespoon finely chopped fresh oregano 2 pinches cinnamon 3 cloves garlic, grated or pasted 1 large egg Zest and juice of 1 lemon
4 pocket-less pitas or flat breads, cut into wedges 1 1/2 cups Greek yogurt 1/4 cup fresh dill 1 teaspoon ground cumin Instructions: Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
Serve the meatballs with the sauce and pitas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 1602,"Brunswick Stew 2 quarts water 1 (3 1/2-pound) whole chicken, cut up 1 (15-ounce) can baby lima beans, undrained 1 (8-ounce) can baby lima beans, undrained 2 (28-ounce) cans whole tomatoes, undrained and chopped 1 (16-ounce) package frozen baby lima beans 3 medium potatoes, peeled and diced 1 large yellow onion, diced 2 (15-ounce) cans cream-style corn 1/4 cup sugar 1/4 cup unsalted butter or margarine 1 tablespoon salt 1 teaspoon pepper 2 teaspoons hot sauce Instructions: Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3. Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 1603,"Flank Steak with Provencal Style Rub 10 to 12 anchovies 8 cloves garlic 4 teaspoons Dijon mustard 2 teaspoons dried herbes de Provence 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1 flank steak, about 2 pounds Lemon wedges Instructions: Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes. Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak. Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.) Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges. ","[Rhone Blends, Cabernet Sauvignon, Syrah, Tempranillo]" 1604,"Cheesy Pickle Nachos 2 tablespoons unsalted butter 2 tablespoons all-purpose flour
2/3 cup whole milk
1/2 cup light lager style beer
1 teaspoon mustard powder
1/2 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
4 ounces Havarti cheese, grated (1 1/2 cups)
2 tablespoons cream cheese
3 jalapeno-Cheddar brats One 8-ounce bag kettle chips
8 to 10 pickle chips
2 tablespoons chopped fresh dill
Sriracha, as desired
Ranch dressing, as desired
Instructions: For the cheese sauce: In a medium saucepan over medium heat, melt the butter with the flour. Cook, whisking continuously, until the roux starts to smell toasty but has not taken on any color yet, about 5 minutes. Carefully whisk in the milk until there are no lumps. Add the beer, mustard powder, salt and nutmeg. Bring to a boil, whisking, then cook until thick enough to coat a spoon, 5 to 7 minutes. Add the grated cheese and cream cheese and whisk until melted. Turn the heat to very low and keep warm. For the cheesy pickle nachos: Score the brats and char in a grill pan heated over medium-high for a few minutes on each side or in a saute pan under the broiler. (This can also be done on the grill outside.) Remove from the heat and slice on a hard bias. Set aside and keep warm. Dump the bag of chips into a serving dish. Top with the warm cheese sauce, sliced brats, pickle chips and chopped dill. Drizzle on the sriracha and ranch dressing and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Gouda]" 1605,"Black Eyed Pea Fritters Oil, for deep frying 1 1/2 pounds black eyed peas, cooked (canned works equally as well) 2 large eggs, beaten 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup all-purpose flour 1 small to medium onion, minced 1/4 teaspoon baking soda 1/4 teaspoon baking powder Instructions: In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F. Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 1606,"Mosaic Tea Sandwiches 16 ounces cream cheese 1/2 cup chopped fresh dill
1/2 cup chopped scallion
Zest and juice of 2 lemons, plus zest for garnish
Kosher salt and freshly ground black pepper
2 loaves brioche, sliced 1/2 inch thick 1 (4-ounce) package smoked salmon
2 English cucumbers, sliced into thin half-moons 2 bunches radishes, sliced into thin half-moons
1/2 cup chopped fresh chives 12 ounces fresh goat cheese 8 ounces mascarpone
1/2 cup honey
2 loaves brioche, sliced 1/2 inch thick 1 pound thinly sliced cured ham 4 Honeycrisp apples, sliced into thin half-moons
1 bunch asparagus, shaved on a mandoline or with a vegetable peeler
Freshly ground black pepper Instructions: For the smoked salmon mosaic tea sandwiches: Whip the cream cheese, dill, scallions, lemon zest and juice and a pinch of salt and pepper in a stand mixer. Spread the mixture onto the brioche slices. Top each slice of brioche with a thin strip of smoked salmon, followed by a row of cucumbers and then a row of radishes; repeat in an ABC, ABC pattern. Slice the tea sandwiches in half diagonally across the length of the bread. Garnish with lemon zest and chives. For the cured ham and shaved asparagus mosaic tea sandwiches: Whip the goat cheese, mascarpone and honey in a stand mixer. Spread generously on the bread. On each slice of brioche, arrange a row of ham, followed by a row of apples and another of asparagus; repeat in an ABC, ABC pattern. Halve the tea sandwiches horizontally across the length of the bread. Grind black pepper over the top. To serve, arrange half a smoked salmon sandwich and half a cured ham sandwich on a plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1607,"Creamy Pumpkin Lasagna Rolls 2 tablespoons butter, at room temperature 3 tablespoons flour
4 cups milk, at room temperature
2 cloves garlic, smashed
1 cup freshly grated Parmesan 1/4 teaspoon ground nutmeg
Kosher salt 1 1/2 cups canned pumpkin puree
12 ounces bacon, diced
2 cups shredded mozzarella 1 1/2 cups ricotta cheese
1 teaspoon red pepper flakes
1/2 teaspoon orange zest (1 small orange) 12 lasagna noodles, such as De Cecco 12 fried sage leaves (see Cook's Note) Instructions: Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly. Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt. Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third. Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use. Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether). Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1608,"Grilled Flank Steak and Yuca with Sherry Vinaigrette 2 tablespoons soy sauce 1/4 cup sherry vinegar 3 garlic cloves, lightly crushed with the side of a knife blade and quartered 1/4 teaspoon ground cloves 2 tablespoons fresh thyme leaves, stripped from 3 or 4 sprigs 1/2 teaspoon black pepper 1 teaspoon Dijon mustard 1/2 cup blackstrap molasses 2 pounds flank steak 1 head garlic 2 tablespoons grapeseed oil 2 shallot cloves, minced 1 cup Madeira wine 1 cup water 1 teaspoon beef base Salt and freshly ground black pepper 2 pounds sweet yuca/cassava root, about 4 to 8 roots, rind and woody cordon removed, peeled, and light fleshy part cut into 1-inch segments (do not consume until thoroughly cooked) 2 tablespoons sherry vinegar 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons minced fresh flat-leaf parsley leaves Instructions: To make the marinade, add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, thyme, black pepper, mustard and molasses. Place flank steak in a nonreactive container, add marinade and coat steak. Cover and refrigerate for at least 2 hours. While the steak is marinating, roast the garlic for the demi-glace. Pre-heat oven to 350 degrees F. Cut root end from end of head of garlic and use a piece of heavy duty aluminum foil to mold an enclosure around the garlic to include a base to keep it from tipping over. Pour 1 tablespoon of the grapeseed oil over the garlic from the root end so the oil flows between the papery skins and the cloves, reserving the rest of the oil for sauteing the shallots. Roast for 40 minutes to 1 hour, being sure to monitor so the garlic doesn't burn. Remove from oven and let cool to room temperature. To make yuca, boil until tender in enough water to cover. Drain well, rinse and set aside briefly. Make a dressing by adding vinegar, salt and thyme to a blender and adding the olive oil in a slow thin stream through the feed opening with the blender running. Mix yuca with enough dressing to coat and refrigerate. Heat grill (or use grill pan). Remove steak from marinade, discard marinade, and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes. To complete the demi-glace, heat the remaining tablespoon of grapeseed oil in a skillet over medium-high heat. Add shallots and saute until translucent. Deglaze pan with wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Squeeze the roasted garlic cloves directly from their skins into a small bowl and mash them. Add the roasted garlic to the pan and stir until it is integrated with the rest of the contents of the pan. Allow to reduce by half. Season with salt and pepper, to taste, remove from heat and keep warm. Slice steak on the bias into 1/4-inch thick strips and arrange on plate alongside yuca. Spoon sauce over steak. Garnish with minced parsley. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 1609,"Dark Chocolate Coconut Cream Tart 6 tablespoons unsalted butter, melted, plus more for the tart pan 3/4 cup sliced almonds, toasted
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs)
1/3 cup granulated sugar
1/4 teaspoon kosher salt
One 4-ounce semisweet chocolate bar, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
One 13.5-ounce can coconut milk 1 cup whole milk 4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sweetened flaked coconut, toasted
1 cup heavy cream 2 tablespoons confectioners' sugar
1 teaspoon almond extract, optional
Toasted coconut chips, optional Toasted sliced almonds, optional
Dark chocolate curls, optional
Instructions: For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes. Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes. For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes. For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form. Spoon the whipped cream over the tart and garnish as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1610,"Green Beans with Urad Dhal 2 pounds fresh green beans 1/4 cup vegetable oil 1 1/2 teaspoons mustard seeds 2 dried red chili 16 to 20 fresh curry leaves (optional) 2 tablespoons split urad dhal 2/3 cup finely chopped onion 2 teaspoon salt 1/4 cup grated unsweetened coconut (optional) Instructions: Wash and trim the beans and cut them into 3/4-inch lengths (about 3 cups). Set aside. Heat the oil in a wok or nonstick pan over medium-high heat. Add the mustard seeds and cover. When the mustard seeds have popped, toss in the dried red chili and curry leaves. After a few seconds, add the urad dhal and stir until the dhal turns pale gold. Add the onion and continue stirring until the dhal turns light brown and the onion becomes soft. Put in the green beans, salt, and 2 tablespoon water and stir over medium heat for 10 minutes. If the beans get too dry, sprinkle on 1 or 2 teaspoons of water. While the beans are still a little crunchy, add the coconut. Continue stirring for another 5 minutes, or until the beans are tender. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Riesling]" 1611,"Cranberry-Orange Sauce 2 8-ounce packages cranberries (fresh or frozen) Zest (in wide strips) and juice of 1 orange Zest (in wide strips) and juice of 1 orange
1/2 cup sugar 1 cinnamon stick Instructions: Put all of the ingredients in a saucepan over medium heat and cook until the cranberries burst and the sauce thickens, about 15 minutes. Let cool and serve at room temperature or refrigerate. Remove the cinnamon stick before serving. ","[Riesling, Moscato, Vinho Verde]" 1612,"Grilled Lomo Saltado 1 skirt steak 2 medium red onions, cut in 1/2 lengthwise 1 clove garlic 1/4 teaspoon salt 4 teaspoons rice vinegar 4 teaspoons soy sauce 4 tablespoons canola oil 1 teaspoon ground cumin 3/4 teaspoon ground black pepper 1 medium Yukon gold potato, peeled and cut into wedges 1/2 teaspoon paprika 2 medium heirloom tomatoes, cut into wedges 1/4 cup chopped cilantro leaves Instructions: Have grill pre-greased and preheated to medium-high. Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour. Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing. Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges. Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done. In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and re-season with salt and pepper if needed. Serve warm. ","[Malbec, Tempranillo, Garnacha, Pinotage]" 1613,"Jalebi 1 cup all-purpose flour, plus more if needed 1/4 cup rice flour
1 drop orange food coloring gel or a pinch of turmeric powder (see Cook\u2019s Note)
1 cup white cane sugar
1/2 teaspoon green cardamom seeds, coarsely crushed
1/4 teaspoon saffron strands (or more if you want to be decadent)
1/2 teaspoon lemon or lime juice
Vegetable oil, ghee or a combination, for deep-frying (see Cook\u2019s Note)
Instructions: Combine the all-purpose flour and rice flour in a medium mixing bowl and mix well. Add 3/4 cup lukewarm water and mix well until you have a smooth and thick batter. If the batter is too dry and not smooth, add water 1 tablespoon at a time until you have a smooth batter. The batter should be slightly thicker than pancake batter. Cover and let it ferment at room temperature until bubbly, 24 to 36 hours. Once the batter has fermented, add the food coloring gel or turmeric powder. The food coloring gives the jalebi a nice orange color and the turmeric results in a more yellow jalebi.
The fermented batter should be the consistency of pancake batter. If it\u2019s too thick, add water 1 tablespoon at a time until you have the right consistency. If too thin, you can add a little flour. To make good jalebis, the consistency of the batter is very important. If it is too thin, you won\u2019t get a nice round shape and it will be more like tape. And if it is too thick, the jalebis will be fat and soft. Transfer the batter to a squeeze bottle or piping bag with a 4- to 5-millimeter opening.
Combine the sugar, cardamom, saffron and 3/4 cup water in a small saucepan. Cook over medium heat until the syrup is thickened slightly and sticky, 5 to 7 minutes. Add the lemon juice. Keep warm.
Add about 1 inch of oil, ghee or a combination to a wide Dutch oven or deep saute pan. Attach a deep-frying thermometer and heat over medium-high heat to 340 degrees F. It is important that the oil be medium hot. If it\u2019s too hot, the jalebis will brown, and if it's not hot enough, they will turn out flat.
Squeeze out the batter into the hot oil in concentric circles or spirals from the inside out, 3 to 4 inches wide, ending with one quick stroke back toward the middle of each jalebi so it doesn't unfurl (see Cook's Note). Keep piping jalebis until the pan is about half full. Cook the jalebis, flipping them over, until crispy, about 45 seconds on each side. Use a slotted spoon or tongs to remove to a paper towel lined plate or tray. Repeat with the remaining batter.
Dunk the jalebis into the warm syrup. Depending how sweet you like your jalebis, you can either let them soak in the syrup for about 10 seconds or just do a quick dip. The jalebis are best eaten immediately. If not eating the jalebis right away, don\u2019t dip them in the syrup until ready to eat. Instead, heat up the syrup and dip the jalebis just before eating.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1614,"Paellita en Relleno 2 tablespoons butter 4 tablespoons plus 3 tablespoons virgin olive oil 3 cloves of raw, minced garlic 2 jalapenos, stems and seeds discarded, minced 1/2 of a red onion, diced medium 1 red bell pepper, stem and seeds discarded, diced small 1/2 bulb fennel, core discarded and diced small 1 bay leaf, broken 6 large shrimp still in their shells 18 tiny clams, scrubbed 1 cup white wine 1 cup arborio rice 1 medium pinch saffron 2 1/2 cups chicken stock Salt and pepper, to taste 6 small Poblano chilies, fried and peeled, seeds discarded, stem left on Instructions: Preheat an oven to 450 degrees.
Heat a large sauce pot on medium heat and add the butter and olive oil. When they are melted add the garlic, jalapenos, onion, red bell pepper and fennel. Add a little cracked black pepper and the bay leaf. Stir and allow to cook until very fragrant, about 5 minutes. Now add the clams, shrimp and wine. Cover the pot. Turn the heat to high. Let the clams steam open and remove them to a bowl as they do. Remove the shrimp too. Turn off the heat and allow the broth to cool a little.
Remove the clams and shrimp from their respective shells. Cut the shrimp into bite sized pieces and reserve with the clams for later.
Strain the vegetable and clam liquor and reserve combined with the chicken stock. Warm them both together in a separate pot. Clean out the sauce pot and return it to the stove. Turn the heat on to medium and add the reserved 3 tablespoons virgin olive oil. When it is warm add the rice and stir well to coat all of the grains.
Begin adding the reserved the liquor/stock mixture by adding 1 cup of it first, stirring constantly allowing it to become almost entirely assimilated by the rice. Now add in the next 1/4 cup of stock/liquor and the saffron and stir again. Repeat stirring and add all of the broth and stock until all of it is absorbed. Season to taste. Fold in the cooked shrimp and clams.
Spoon this mixture into the poblanos and place them on a nonstick baking sheet pan and warm through. Serve immediately ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 1615,"Nougat 1 egg white 2 cups powdered sugar 1 teaspoon liquid glucose 2 tablespoons honey 2 tablespoons water 2 ounces sliced, peeled almonds, toasted Instructions: Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff. Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen. Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 1616,"40-Cloves-of-Garlic Chicken Alfredo Kosher salt and freshly ground black pepper 40 cloves garlic (about 3 heads), peeled and trimmed
Vegetable oil, for cooking 4 tablespoons unsalted butter 2 boneless skinless chicken thighs (about 8 ounces), trimmed and cut into bite-size pieces
1/4 cup dry white wine 1 cup heavy cream 8 ounces dried fettuccine 1/2 cup grated Parmesan 2 tablespoons chopped fresh Italian parsley Instructions: Bring a large pot of salted water to boil for the pasta. Thinly slice 5 garlic cloves. Heat about a 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and whole garlic cloves and sprinkle with salt and pepper. Cook, tossing occasionally, until both the chicken and garlic are golden brown, 7 to 8 minutes. Add the wine and adjust the heat so the sauce is simmering, then cover and cook until the chicken and garlic are tender, about 10 minutes. Uncover and adjust the heat so the sauce reduces and is syrupy, about 1 minute. Add the cream and simmer until slightly thickened, 2 to 3 minutes; reduce the heat to low and keep warm.
Meanwhile, cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/2 cup pasta water. Add the pasta to the simmering sauce and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, then stir in the Parmesan and remaining 2 tablespoons butter. Sprinkle with the parsley and serve in pasta bowls topped with the garlic chips.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 1617,"Quick Jalapeno Corn Bread 1 cup flour 1 cup cornmeal 11/2 teaspoons baking powder 1/2 teaspoon salt 1 cup non-fat milk 2 tablespoons unsalted butter, melted 2 egg whites, lightly beaten 3 tablespoons pickled jalapeno, chopped 2 tablespoons pickled jalapeno juice Instructions: Preheat oven to 400 degrees F. Combine flour, cornmeal, baking powder and salt in a large bowl. Set aside. In a separate smaller bowl, whisk together milk, butter, egg whites, jalapeno and jalapeno juice. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix. Spread batter evenly into 2 non-stick 9-inch round cake pans and bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cut into triangles and serve immediately. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 1618,"Standing Rib Roast with Madeira and Stilton Sauce 1 (5 to 7 pound) beef rib roast 1/2 cup vodka 3 tablespoons salt 1 tablespoon freshly ground black pepper 12 bay leaves 8 shallots, finely minced 1 tablespoon butter 1 cup Madeira 2 cups beef stock 7 tablespoons unsalted butter, cold 4 ounces Stilton, crumbled Fresh horseradish, for garnish Fresh watercress, for garnish Instructions: Rub the roast all over with vodka. Rub in the salt and pepper. Cut small pockets in the fat and insert the bay leaves. Let roast sit at room temperature for 2 hours. Preheat the oven to 425 degrees F. Place the beef in a roasting pan and roast 30 minutes. Reduce the heat to 325 degrees F and roast 12 to 15 more minutes per pound for rare to medium rare. When beef is cooked, let it sit in a warm place for 30 minutes. Meanwhile, in a saucepan caramelize shallots in 1 tablespoon of the butter and deglaze with Madeira in a saucepan over high heat until wine is reduced by half. Add stock and reduce again by half. Break butter into small pieces and whisk into sauce until completely smooth. Reduce heat to low, add Stilton and whisk until melted. Keep warm, but be careful not to overheat as sauce will separate. Carve the beef, serve the warm sauce with the beef, along with fresh horseradish and watercress. ","[Port, Chardonnay, Cabernet Sauvignon, Malbec]

" 1619,"Honey Soy Grilled Salmon with Edamame and Brown Rice 2 teaspoons vegetable oil, plus more for brushing 1/4 cup packed fresh cilantro leaves 2 scallions 1 teaspoon grated ginger 4 center cut skin-on wild salmon fillets (about 6 ounces each) Kosher salt and freshly ground pepper 2 teaspoons honey 2 teaspoons fresh lime juice, plus lime wedges to garnish 2 teaspoons low-sodium soy sauce 1/4 teaspoon black sesame seeds 1 1/3 cups shelled frozen edamame 2 cups cooked brown rice 2 oranges, cut into wedges Four 6-ounce glasses reduced-fat milk Instructions: Preheat the grill over medium-high direct heat. Brush oil on the grill grates. Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Sprinkle the fish all over with 1/2 teaspoon salt and some pepper. Stir together the honey, lime juice and soy sauce until smooth. Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl. Cook on high until warm through, about 3 minutes. Divide the salmon, edamame, brown rice and orange wedges evenly among four plates. Serve each with a glass of milk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 1620,"Razor Clam Salad: Goi So Mong Tay 8 ounces razor clams 1 cup pickled vegetables 1/2 small onion, finely sliced 5 fresh perilla leaves, sliced* (See Cook's Note) 5 fresh mint leaves, sliced 5 fresh Vietnamese mint leaves, sliced* 5 fresh sawtooth coriander leaves, sliced* 5 fresh Asian basil leaves, sliced* 1 teaspoon fried red Asian shallots* 1 teaspoon fried garlic chips 2 teaspoons garlic oil 3 tablespoons dipping fish sauce, recipe follows 1 tablespoon crushed roasted peanuts 1 cl, sliced for garnish 3 tablespoons fish sauce 3 tablespoons white vinegar 2 tablespoons sugar 4 ounces or 1/2 cup water 2 cloves garlic 1 cl, chopped 2 tablespoons fresh lime juice Instructions: Bring a large pot of water to the boil, add razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop the clams from cooking and retaining its texture. Remove the clams from its shell then place in a large mixing bowl discarding the shells. Add pickled vegetables, onion, perilla leaves, mint leaves, Vietnamese mint leaves, coriander, basil, fried shallots, fried garlic chips, garlic oil, and dipping fish sauce. Mix well, transfer to a plate and garnish with crushed peanuts and sliced cl. Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and cl and stir through with the lime juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 1621,"Minted Broccoli Slaw 1 medium cucumber 1 (12-ounce) bag broccoli coleslaw 2 tablespoons finely chopped mint leaves 3/4 cup yogurt 1/4 cup honey 2 tablespoons apple cider vinegar Instructions: Grate cucumber into a large bowl. Add broccoli slaw and mint. Toss to combine and set aside. In a small bowl, whisk together yogurt, honey, and apple cider vinegar. Pour over slaw. Toss to mix thoroughly. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 1622,"Balsamic-Rosemary Butter 2 cups balsamic vinegar 2 teaspoons whole black peppercorns 2 teaspoons honey 2 tablespoons chopped fresh rosemary 1 1/2 sticks unsalted butter, slightly softened Kosher salt Instructions: Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature. Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly. ","[Barolo, Barbaresco, Chianti, Rioja]" 1623,"Grilled Strawberry Kebabs with Lemon-Mint Sauce 24 ripe medium strawberries, hulled (about 1 1/2 pounds) 1 tablespoon vegetable oil 4 tablespoons pure maple syrup 1/4 cup loosely packed mint leaves, torn 1 teaspoon finely grated lemon zest plus 3 tablespoons lemon juice Instructions: Preheat a grill or grill pan to medium-high and scrape it clean with a grill brush. While the grill preheats, thread the strawberries onto the skewers, piercing each strawberry with 2 skewers and making a total of 4 kebabs with 6 strawberries on each (double-skewering the strawberries will make them easier to turn). In a cup, combine the oil and 2 tablespoons of the maple syrup. Brush the syrup mixture over the strawberries. In a small bowl, combine the mint, lemon zest and juice and remaining 2 tablespoons of maple syrup. Grill the strawberries until they are softened and have grill marks, 3 to 4 minutes per side. Serve the strawberries drizzled with the lemon-mint sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 1624,"Farmer's Salad 1 preserved lemon, chopped 1/4 cup olive oil
2 tablespoons chopped fresh parsley
1 tablespoon honey
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 bunch fresh salad greens 3 mini bell peppers, sliced
1 cup goat's milk feta, crumbled
1 cup hazelnuts, toasted and chopped
Instructions: Whisk together the preserved lemon, olive oil, parsley, honey and some salt and pepper in a large bowl. Add the salad greens, bell peppers, feta and hazelnuts, toss together and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 1625,"Date Compote with Fresh Pears 1 tablespoon butter 2 pears, cored and cut into thin slices 1/4 pound pitted dates 4 tablespoons honey Pinch cinnamon 1/4 cup water 1/2 lemon, zested and juiced Sour cream, optional Instructions: In a medium saute pan, melt butter over low heat. When it has melted, add the pear slices and toss to coat. Chop the dates into small pieces and add to the pears. Add the honey and a cinnamon and cook until tender, 3 to 5 minutes. Add a little water to loosen, if necessary. Add the zest and juice from the lemon and stir. Serve with pancakes, if desired, and a dollop of sour cream. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 1626,"Eggplant Parm One-Pot Pasta 2 tablespoons salted butter 1 cup seasoned panko breadcrumbs
2 tablespoons olive oil
2 cloves garlic, sliced
1 medium eggplant, cut into medium dice 1 small yellow onion, thinly sliced 1 teaspoon kosher salt
Two 14.5-ounce cans stewed tomatoes
12 ounces casarecce pasta
2 cups chicken stock
1/2 teaspoon red pepper flakes
8 to 10 fresh basil leaves, plus more for garnish 1 cup freshly grated Parmesan, plus more for serving
1/2 cup mozzarella pearls
Chopped fresh parsley, for garnish
Instructions: Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside. Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes. Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick. Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 1627,"Shaved Squash and Tomato Pasta Kosher salt 12 ounces mezzi rigatoni or other short pasta 1 clove garlic 1 small yellow squash 2 pounds assorted heirloom tomatoes, chopped 1/4 cup extra-virgin olive oil, plus more for drizzling 1 bunch basil, leaves chopped Freshly ground pepper 1/4 cup grated grana padano or parmesan cheese, plus more for topping 4 ounces fresh mozzarella (regular or smoked), roughly chopped Instructions: Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 cup of the cooking water, then drain. Meanwhile, thinly slice the squash on the wide side of a box grater (or use a mandoline). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 teaspoon salt, and pepper to taste. Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, grana padano and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more grana padano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 1628,"Tangy and Tossed Salad 1 tablespoon sherry vinegar 3 tablespoons olive oil 1/2 teaspoon cracked black pepper 1 teaspoon salt 2 cups arugula leaves, washed 2 cups watercress leaves, washed 1/2 cup thinly sliced button mushrooms 1/2 cup halved cherry tomatoes 1/2 shallot, thinly sliced Instructions: In a medium bowl, whisk together, the sherry vinegar, olive oil, cracked black pepper and salt. Set aside. In a large bowl add all the remaining ingredients. Drizzle the dressing over the salad, toss and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1629,"Beach Drinks 1/2 chopped mango 1 banana 3 ounces orange juice 1 teaspoon honey 2 ounces Jamaican Rum 1/2 chopped mango 1 banana 2 ounces orange juice 1 teaspoon honey Splash of lime juice 2 ounces Absolut Mandrin Vodka 1/2 ounce Triple Sec 1/2 ounce Sour Mix or Margarita Mix Splash of cranberry juice Splash of lime juice Instructions: Pour ingredients into blender half filled with ice and blend. Pour into tall glass. Pour ingredients into a blender half filled with ice and blend until smooth. Pour into a wine glass and garnish with a lime. Pour ingredients into a blender half filled with ice and blend. Pour into a wine glass and garnish with a lime. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Cava]" 1630,"Bacon Cheeseburgers 4 ounces bacon 1 1/4 pounds ground beef chuck (80/20 blend preferred) Kosher salt and freshly ground black pepper 4 ounces farmhouse Cheddar, dry Jack or Comte, sliced 4 potato buns or kaiser rolls, toasted if desired Lettuce and tomato slices, for topping Instructions: Pulse the bacon in a food processor, or chop with a knife, until ground. (If using a knife, freeze the bacon for a bit first to make the chopping easier.) Combine the bacon and beef in a bowl, mixing lightly. Divide the mixture into four equal portions. Gently flatten into 1-inch patties and make a thumb-size divot in the middle of each. Heat a griddle or large cast-iron pan over medium-high heat. Evenly sprinkle the patties all over with salt and pepper. Griddle the burgers, turning when the bottom forms a dark brown crust, about 4 minutes. Add 1 ounce of cheese on top of each burger and cook for 2 minutes. Cover the pan and turn the heat off. Allow to sit, covered, until the cheese melts, about 1 minute. Place the burgers on the buns and top with lettuce and tomato. Cover with the top buns and serve. ","[Cabernet Sauvignon, Malbec, Zinfandel, Syrah]" 1631,"Boiled Shrimp 2 cups water 1 tablespoon Cajun seasoning 4 shrimp, peeled and deveined 1 whole mango, peeled, pitted, and diced 1 Vidalia onion, diced 1 teaspoon vinegar Ground nutmeg Ground cinnamon Radicchio, for garnish Instructions: Bring 2 cups of water to boil and add the Cajun seasoning. Add the shrimp and cook for 1 minute. Remove from the heat and drain. In a separate bowl, combine the mango, onion, vinegar, nutmeg, to taste, and cinnamon, to taste. After shrimp is cooked, toss the shrimp with the above mango mixture. To serve, place mixture in radicchio. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 1632,"Scones 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1/3 cup sugar 4 tablespoons butter 2 tablespoons shortening 3/4 cup cream 1 egg Handful dried currants or dried cranberries Instructions: Heat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown. ","[Chardonnay, Riesling, Sparkling wine]" 1633,"Pan Roasted Onaga (Red Snapper) with Charred Sugarloaf Pineapple, Hawaiian Hearts of Palm and Kafir Lime Jus 1 (3-pound Onaga) or Red Snapper, scaled, filleted, and bones reserved 2 tablespoons peanut oil, plus 1 tablespoon Salt and pepper 1/4 cup diced carrot 1/4 cup diced celery 1/4 cup diced onion 1-ounce ginger, peeled and cut into julienne 3 Kafir lime leaves 1 1/2 cups water 1 tablespoon Thai fish sauce 1 tablespoon soy sauce 1 pineapple, peeled and cored 8 ounces canned hearts of palm 2 green onions, cut into 2-inch bias 2 tablespoons cilantro, leaves only 1-ounce Thai basil, leaves removed and stems reserved Instructions: Preheat oven to 375 degrees F.
Cut the red snapper into 4 equal portions, approximately 6 ounces each. Score skin to prevent curling. Season with salt and pepper.
Preheat a stainless saute pan on medium heat and add 2 tablespoons of peanut oil. Lay fish in pan, skin-side down, and cook for 2 minutes or until skin starts to color. Turn fish and cook for 1 minute. Place pan in oven and roast for 7 minutes.
To make lime jus, remove fish from pan, add fish bones, carrots, celery, onion, 1/2 of ginger, and lime leaves. Return to heat and saute for 1 minute. Add water and fish sauce and gently simmer for 20 minutes. Strain through cheesecloth, return to heat, and add the soy sauce.
Preheat another stainless steel pan on high heat. Coat pineapple slices and heart of palm with peanut oil. Char in hot pan until hearts of palm are light brown and pineapple is dark brown.
To serve return fish to oven to briefly warm. Place fish, skin side up, in a large bowls, lay alternating slices of pineapple and hearts of palm on fish, ladle lime jus around fish, float green onion, ginger, and cilantro in jus, and top pineapple with basil leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 1634,"Pear Tarts 2/3 cup sugar 1/2 cup vegetable shortening 1/2 cup butter 2 eggs 1/2 tablespoon vanilla extract 1 pound or 2 cups pastry flour 4 tablespoons almond paste 1 cup sugar 1 cup butter 1 cup ground almonds 7 eggs 2/3 cup all-purpose flour 1/2 tablespoon almond flavor extract 2 (16-ounce) cans peeled pear halves Instructions: Add sugar, shortening and butter. Mix until well blended and creamy. Add the eggs and vanilla extract and mix well. Add the flour and combine all ingredients until well blended. Chill before rolling out. Roll out pastry and cut to fit into 2-inch tar Preheat your oven to 350 degrees. Add the sugar and almond paste and mix until well blended. Add the butter and mix until smooth and creamy. Add the ground almonds and mix until smooth. Add the eggs and flour and mix until creamy. Add the almond extract and combine. Add the pears (these will need to be either diced or cut the long way to fit into the mold.) Fill the pastry lined tarts with the filling. Bake for 20 to 25 minutes in a 350 de ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1635,"Crispy Chicken Taquitos Vegetable oil, for frying 2 cups shredded rotisserie chicken 1 cup shredded mild white Cheddar cheese
1/2 teaspoon ground cumin
1/2 cup chunky prepared salsa, plus more for serving, optional Eight 6-inch flour tortillas 1/2 cup sour cream, for serving, optional
Instructions: Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer. Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick. Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired. ","[Sauvignon Blanc, Vermentino, Pinot Grigio, Rioja]" 1636,"Frittata Rancheros 1 small dried ancho cl pepper, stemmed 1 8-ounce can tomato sauce 1/2 cup pico de gallo 2/3 cup packed fresh cilantro Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 8 large eggs, beaten 1 1/2 cups crispy tortilla strips (about 2 ounces) 3/4 cup shredded Mexican cheese blend 1 15-ounce can black beans, drained and rinsed Juice of 1 lime 1/4 cup sour cream Instructions: Preheat the oven to 400? F. Put the cl in a small dish with 1/4 cup water; microwave until softened, 45 to 60 seconds. Pour into a blender with the tomato sauce, 1/4 cup pico de gallo, half of the cilantro and a pinch each of salt and pepper; blend until smooth. Heat the vegetable oil in a medium ovenproof nonstick skillet over medium heat. Pour off some of the excess liquid from the remaining 1/4 cup pico de gallo, then add the pico de gallo to the skillet. Cook, stirring, until softened, 1 to 2 minutes. Stir in the eggs, then reduce the heat to medium low. Scrape down the eggs from the sides of the pan. Sprinkle about 1 cup tortilla strips over the eggs, drizzle with 2/3 cup of the pureed sauce and sprinkle with the cheese. Transfer the skillet to the oven and bake until the eggs are just set, 9 to 10 minutes. Let stand 5 minutes. Meanwhile, toss the beans with the lime juice and a big pinch of salt and pepper. Chop the remaining cilantro and add to the beans. Slide the frittata onto a cutting board and cut into wedges; divide among plates. Spoon more of the pureed sauce on top along with the sour cream and remaining tortilla strips. Serve with the black beans and any remaining sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 1637,"Peanut Noodles with Chicken 4 thin skinless, boneless chicken breasts (about 1 pound) 1 tablespoon plus 2 teaspoons sambal oelek 2 tablespoons plus 1 teaspoon low-sodium soy sauce Kosher salt and freshly ground pepper 1/3 cup creamy peanut butter 2 tablespoons rice wine vinegar 8 ounces thin spaghetti 3 small heads baby bok choy, chopped 2 tablespoons vegetable oil 4 ounces snow peas, halved on an angle 1 red bell pepper, thinly sliced 2 scallions, thinly sliced Instructions: Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper. Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board. Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt. Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 1638,"Beef Short Rib Lettuce Wrap 3 cups steak seasoning spice 1 cup brown sugar
8 pounds bone-in beef short ribs
Oil, for searing ribs 15 cloves garlic, roughly chopped 8 red onions, roughly chopped 5 carrots, roughly chopped 12 3/4 cups beer
8 1/2 cups cola
6 1/3 cups white vinegar 2 cups granulated sugar 6 large carrots, cut into julienne
4 large red onions, thinly sliced 12 large, firm romaine or iceberg lettuce leaves, for serving Instructions: For the short ribs: Preheat the oven to 375 degrees F. In a bowl, mix together the steak spice and brown sugar and then coat the short ribs with the mixture. In a large skillet, heat some oil over high heat until hot. Sear the ribs to create a crispy outer coating. Place the ribs in a large roasting pan and set aside. In the same skillet, cook the garlic, onions and carrots over medium-high until the vegetables have sweated, 10 to 15 minutes. Add a bit of the beer to deglaze the pan. Pour the vegetables over the ribs in the roasting pan. Add the rest of the beer, the cola and about 4 cups water to the roasting pan and make sure the meat is completely submerged. Cover, transfer to the oven and cook for about 2 hours. Remove the cover and continue cooking an additional hour. For the pickled carrots and onions: Meanwhile, in a large pot, whisk together the vinegar, granulated sugar and 12 3/4 cups water until the sugar is completely dissolved. Bring to a boil, then let cool slightly. Put the carrots and onions in the quick pickling liquid for about 1 1/2 hours. Refrigerate. When the short ribs are done, remove from the juices and set aside. Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the ribs. Scoop the short ribs into the lettuce cups and drizzle with a small amount of jus. Top with the pickled carrots and onions. Serve 2 lettuce wraps per person. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 1639,"Baked Raclette 1 pound fingerling potatoes Kosher salt and freshly ground black pepper
Good olive oil
8 ounces chorizo sausages, such as d\u2019Artagnan, halved lengthwise, then sliced 1/2 inch thick diagonally
1/3 cup dry white wine, such as Chablis
8 ounces cold raclette cheese, rind removed and thinly sliced
6 to 8 sprigs fresh thyme
12 cornichons, sliced in fans
Crusty French bread and Dijon mustard, for serving
Instructions: Preheat the oven to 450 degrees F. Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside. Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) saut pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly. Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 1640,"DIY Baked Egg Bar 2 tablespoons olive oil Leaves from 4 fresh thyme sprigs
3 cloves garlic, finely chopped
1 small onion, chopped
One 32-ounce can whole peeled tomatoes in juice
Kosher salt and freshly ground black pepper
8 large eggs
Suggested toppings: chopped pitted olives, slivered almonds, crumbled feta, shaved parmesan, shredded fontina, sliced soppressata, crumbled cooked sausage, minced fresh parsley, tahini drizzle, pickled jalapenos, sliced avocado, baby spinach leaves Crusty bread, for serving Instructions: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat. Add the thyme, garlic and onion and cook, stirring occasionally, until the garlic and onion are softened and golden, about 5 minutes. Stir in the tomatoes and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is thickened slightly, 10 to 15 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Put 4 medium (8-ounce) ramekins on a rimmed baking sheet. Divide the sauce among them. Make 2 shallow wells in the sauce in each ramekin. Working with one egg at a time, crack the egg into a small bowl and then gently pour into one of the wells. Sprinkle the eggs with salt and pepper. Add the desired toppings to each ramekin. Bake on the baking sheet until the egg whites are set but the yolks are still runny, 15 to 20 minutes.
Serve with crusty bread for soaking up the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1641,"Cookie Swap Wreath 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar
1/2 teaspoon kosher salt
1 large egg, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
A healthy pinch of ground allspice
1/2 cup (1 stick) unsalted butter, at room temperature 1 1/4 cups granulated sugar
Pinch of kosher salt 3 1/2 large egg whites
1/2 teaspoon vanilla bean paste
1 cup plus 2 tablespoons cake flour
Orange zest (from 1 medium size orange)
1 cup unsalted butter, at room temperature 7 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
Zest and juice of 1 lime
2 cups all-purpose flour
6 tablespoons unsweetened shredded coconut
Confectioners' sugar, for dredging
7 tablespoons unsalted butter, at room temperature 1/2 cup granulated sugar
3 large egg whites
3/4 cup plus 1 tablespoon all-purpose flour
Zest of 1/2 lemon
1 pound confectioners' sugar, plus more for dusting 3 tablespoons meringue powder
About 6 tablespoons room-temperature water Instructions: For the spiced sugar cookie: Preheat the oven to 350 F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until soft and the consistency of mayonnaise, about 3 minutes. Use a kitchen torch to gently warm the bowl if necessary. Add the granulated sugar and salt and continue to paddle at medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 5 minutes. Add the egg and vanilla and paddle at medium speed until well incorporated, about 3 minutes (see Cook's Note). Reduce the speed of the mixer to the lowest setting, add the flour, baking powder, cardamom, cinnamon, cloves and allspice and mix until well combined. Scoop the cookie dough into a rough ball on a piece of parchment paper. Place another piece of parchment paper on top and roll out the dough to 1/4 inch thick. Keep the dough between the 2 sheets of parchment, place on a baking sheet and chill until firm, about 10 minutes in the freezer. Peel off the top piece of parchment and then place it back on top. Flip the dough over and peel the bottom parchment off. Cut the dough to the desired shape: For this wreath, cut an 8-inch circle and then a 5-inch circle in the interior to make a ring. Reserve, re-roll and bake off scraps for another use. Transfer the baking sheet to the oven and bake the cookie ring until set, 7 to 10 minutes. Allow to cool completely. For the langues de chats: Preheat the oven to 350 degrees F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until soft and the consistency of mayonnaise, about 3 minutes. Use a kitchen torch to gently warm the bowl if necessary. Add the granulated sugar and salt and continue to paddle at medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 5 minutes. Gradually add the egg whites and vanilla bean paste and paddle at medium speed until incorporated completely. Reduce the speed of the mixer to the lowest setting, add the cake flour and orange zest and mix until well combined. Your batter should resemble a thick cake batter. Fill a piping bag fitted with a number 3 or 4 tip (large round) with the cookie batter. Pipe cookies onto 3 parchment paper-lined baking sheets. The cookies should be 1 inch long and spaced about 1 inch apart; you should be able to fit 3 rows of 9 to 10 cookies on each baking sheet (see Cook's Note). Bake 2 baking sheets at a time, rotating the sheets halfway through, until the cookies have just started to brown on the edges, 5 to 7 minutes. Let cool. Cookies will crisp as they cool. Repeat with the remaining baking sheet of cookies. (Makes 60 to 70 cookies) For the coconut lime Russian tea cakes: Preheat the oven to 300 degrees F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until soft and the consistency of mayonnaise, about 3 minutes. Use a kitchen torch to gently warm the bowl if necessary. Add the granulated sugar and salt and continue to paddle at medium speed, scraping down the sides of the bowl as necessary, until light and fluffy, about 5 minutes. Add the vanilla extract and lime juice and paddle at medium speed until well incorporated. Reduce the speed of the mixer to the lowest setting and add the lime zest, flour and coconut and mix until well combined, scraping as often as necessary Using a 1-ounce cookie scoop, scoop the dough about 1 1/2 inches apart onto a parchment paper-lined baking sheet. Bake until set, about 15 minutes. You should be able to pick up a cookie off the baking sheet. The cookies will be very lightly browned on the edges, and should feel soft, yet solid. Allow to cool for 2 minutes on the baking sheet, and then dredge the warm cookies one by one in confectioners' sugar, ensuring complete coverage. Place back on the baking sheet to cool. (Makes 24 to 30 cookies) For the hippen tuile: Preheat the oven to 350 degrees F. Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 3 minutes. Add the sugar and paddle at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl often. Slowly add the egg whites and continue to paddle at medium speed until completely combined. Reduce the speed of the mixer to the lowest setting, add the flour and lemon zest and mix until combined. Your batter should resemble cake batter. Scoop the tuile batter into a pastry bag fitted with number 0 tip. Chill the batter until firm, about 20 minutes. Pipe the chilled batter into desired shapes (holly leaves for the wreath) on a baking sheet lined with a Silpat or silicone baking mat. The batter will be stiff; loosen it slightly by kneading the pasty bag with your hands. Chill the piped tuile cookies until the batter is firm, about 10 minutes. This is a very important step so that the cookies maintain their shapes. Bake the tuiles until golden brown, about 5 minutes. Let cool completely before taking the cookies off the baking sheet. The tuiles will crisp as they cool. For the royal icing: Whisk together the confectioners' sugar and meringue powder in the bowl of a stand mixer until combined. Using a stand mixer fitted with the paddle attachment, slowly add the water 1 tablespoon at a time and beat on low speed until the frosting is glossy and smooth. Fill a pastry bag with about 1/2 cup of the royal icing and cut off the tip to pipe fine lines. Reserve the remaining royal icing in the bowl. To assemble: Lay the spiced sugar cookie wreath on a flat surface. Dip one end of a langues des chats in the royal icing and lay it lengthwise on the wreath; repeat twice more so there are 3 across. Continue attaching the cookies, overlapping the ends to shingle all the way around the wreath; the royal icing should only touch the part of the cookies attached to the wreath base and should not be visible. Pipe along the edges and down the center of the hippen tuile holly leaves to accent them. Allow to dry. Attach the leaves and the Russian tea cookies to the wreath with the royal icing to make decorative holly and berry arrangements. Once complete, dust all over with confectioners' sugar to look like snow. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1642,"Apricot Puff Pastry Twists with Vanilla Ice Cream 1 sheet frozen puff pastry, thawed according to package directions 1/4 cup apricot preserves 2 cups vanilla frozen yogurt or ice cream Instructions: Preheat the oven to 400 degrees F. Roll out puff pastry into a rectangle, about 12 by 15 inches. Spread preserves over the dough, to within 1/2-inch of the edges. Fold dough in half lengthwise. Gently roll again to seal edges. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips. Take each strip by the ends and tie into a knot. Arrange knots on a large baking sheet and press down the ends. Bake 6 to 10 minutes, until puffed up and golden brown. Scoop frozen yogurt or ice cream into dessert bowls and lay twists over top. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 1643,"Grill Your Peaches Cocktail 2 ounces grilled peach puree* 2 tablespoons brown sugar simple syrup** 2 ounces honey bourbon 1 ounce peach-flavored liqueur Ice, as needed 2 ounces whipped cream, infused with brown sugar simple syrup Instructions: ** Prepare brown sugar simple syrup (equal parts brown sugar and water heated until sugar is dissolved; then cooled). Add peach puree to honey bourbon, peach-flavored liqueur, 1 tablespoon brown sugar simple syrup. Shake ingredients together over ice, then strain.
In a separate bowl or canister, add 1tablespoon brown sugar simple syrup to whipped cream and top the drink. Series: Drinks with Alie and Georgia Episode: Grill Your Peaches Cocktail (Ep. 24) ","[Bourbon, Honey, Peach Liqueur]" 1644,"Soba with Shrimp and Edamame 10 ounces soba 1 10-ounce package frozen shelled edamame 1 clove garlic 1 1-inch piece ginger, peeled and roughly chopped 1 1/2 teaspoons Sriracha (Asian cl sauce) 2 tablespoons vegetable oil Juice of 1 lime or lemon 2 teaspoons low-sodium soy sauce 1 1/2 teaspoons sesame oil, plus more for drizzling (optional) 1/2 pound medium or large shrimp, peeled and deveined Kosher salt 1/4 cup chopped fresh cilantro and/or scallions Instructions: Bring a pot of water to a boil. Add the soba and cook as the label directs, adding the edamame during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain the noodles and edamame and rinse under cold water until cool. Meanwhile, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender. Mix the lime juice, soy sauce and sesame oil in a small bowl. Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss. Divide among bowls and drizzle with more sesame oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1645,"Ale and Cheddar Biscuits 2 1/2 cups all-purpose flour 1 tablespoon baking powder
2 teaspoons kosher salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) cold unsalted butter, cut into cubes
1 cup shredded Cheddar cheese
1 cup buttermilk
1/2 cup ale Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly. Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 1646,"Mushroom and Dill Tortilla 2 tablespoons olive oil 1 large onion, coarsely chopped 1 pound sliced mushrooms 1/4 cup coarsely chopped dill 6 eggs, lightly beaten 1/8 teaspoon salt Pinch nutmeg Fresh ground pepper Instructions: Heat the oil in a medium, cast-iron skillet over medium heat. Add the onion and cook until they begin to lose their raw look, 3 to 4 minutes. Add the mushrooms and dill and cook until mushrooms are heated through, 3 to 4 minutes. Drain off any liquids. In a separate bowl, whisk eggs with salt, nutmeg and 1/2 teaspoon fresh ground pepper. Pour over the mushroom mixture and stir to mix. Cook over medium low heat, pushing dry edges to center as it cooks. When center is still damp, slip under a preheated broiler and cook until top is beginning to brown. Cut into wedges. Serve with a tomato or savory salsa. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1647,"Arctic Char with Artichokes and Zucchini 12 ounces marinated artichoke quarters (about 1 1/3 cups), drained and chopped, plus 1 tablespoon marinade 1 medium zucchini, sliced 1 lemon, cut into 4 wedges 2 cloves garlic, crushed 1 medium shallot, sliced into rings 2 teaspoons fresh thyme 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper 4 6-ounce skin-on arctic char fillets 3/4 cup bulgur 2 tablespoons finely chopped fresh chives Instructions: Preheat the oven to 425? F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes. Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes. Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1648,"Ron's Braided Challah 1 tablespoon sugar 1 3/4 teaspoons active dry yeast 1 cup minus 2 tablespoons water (warm but not boiling) 2 cups bread flour (scoop and sweep method, un-sifted), plus more for dusting 2 cups semolina flour (scoop and sweep method, un-sifted) 1 1/2 teaspoons sea salt 1/4 cup olive oil, plus more to drizzle 1 1/2 tablespoons honey 2 large egg yolks 1 large whole egg 3/4 cup raisins, optional 1 yolk 1 tablespoon cream or milk Sesame seeds, for sprinkling, optional Instructions: For the sponge starter: Add the sugar and yeast to the warm water. Mix to dissolve. Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk. The mixture should look like a thick pancake batter. Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour. This sponge will give the challah a rich flavor and will extend its shelf life. Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl. Add the sponge starter, oil, honey, yolks and egg. Mix on low speed with the dough hook until the ingredients seem to come together. Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes. The dough should be smooth and satiny, and have a nice stretch. Shape the dough into a ball and place it back in the mixer bowl. Sprinkle a bit of olive oil and turn the dough so it's lightly coated. Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours. To test, lightly poke a finger in the dough. It should be relaxed and not pull back to shape immediately. Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast. If using, sprinkle the raisins onto the dough and press them into it. Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate. Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper. Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours. Preheat the oven to 450 degrees F as the challah rises. Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven. Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes. The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside. Cool on a rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1649,"Parmesan Kale Chips 1 large bunch flat-leaf kale Good olive oil Kosher salt Freshly grated Parmesan cheese Instructions: Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1650,"Bourbon Bananas Foster 2 tablespoons unsalted butter 1/4 cup packed dark brown sugar 3 slightly under-ripe bananas, halved crosswise, then lengthwise 1/3 cup bourbon 4 slices pound cake 4 scoops vanilla ice cream Instructions:

1. In a large skillet, cook the butter and brown sugar over medium-high heat, stirring until the butter melts. Add the bananas and gently turn to coat. Once the sauce begins to bubble, add the bourbon. 2. Using a long match or igniter, light the mixture. Cook until the flames subside. Alternatively, simmer the bourbon, stirring frequently, until the sauce thickens to the consistency of honey, about 2 minutes. 3. Divide the cake among the serving dishes and drizzle with some of the bourbon sauce. Top with the ice cream, then the bananas and remaining sauce. Serve immediately. ","[Bourbon, Port, Tawny Port, Madeira]" 1651,"Neely's Strawberry Pie 2 sheets roll-out pie crust 2 tablespoons butter, melted White sanding sugar, for top of crust 5 cups strawberries, washed and hulled 1/2 cup granulated sugar 3 tablespoons cornstarch Pinch salt Strawberry Whipped Cream, recipe follows, optional 3/4 cup heavy whipping cream 1/2 teaspoon vanilla extract 2 tablespoons confectioners' sugar 1/4 cup strawberry jam Instructions: Preheat the oven to 400 degrees F. Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. Set aside. In a medium bowl, mix together all of the filling ingredients and pour into the crust. Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired. Beat the heavy cream in a medium bowl until thick. Add the vanilla and confectioners' sugar and continue to beat until soft peaks appear. Add the jam, a little at a time, and beat until stiff peaks are formed. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1652,"Cream of Celery Soup 2 cups chopped celery, divided 2 cups chopped carrots, divided 4 tablespoons butter 2 cups onions, diced 3 tablespoons flour 6 cups hot vegetable broth, divided Salt and pepper to taste 1 cup heavy cream Instructions: In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1653,"Chocolaty Apricots 12 ounces semisweet chocolate chips 1 pound dried apricots
   Instructions: Line a baking sheet with parchment. Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth. Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set. ","[Marsanne, Riesling, Gewrztraminer]" 1654,"Pacific NW Cioppino with Rockfish, Salmon, Mussels and Dungeness Crab Cake 1 tablespoon clarified butter Three 1-ounce salmon fillets
   Three 1-ounce rockfish fillets
   1/4 cup white wine
   6 mussels, preferably Saltsprings, scrubbed and debearded
   2 cups Cioppino, recipe follows 1 Crab Cake, recipe follows Chopped fresh parsley, for garnish
   2 tablespoons olive oil 2 medium carrots, small dice
   2 stalks celery, small dice
   2 medium yellow onions, small dice
   2 tablespoons kosher salt
   2 teaspoons ground black pepper
   2 tablespoons garlic puree
   2 teaspoons oregano
   1 teaspoon red cl flakes
   1 teaspoon ground fennel seed 1 teaspoon marjoram
   1 teaspoon thyme
   One 46-ounce can clam broth
   Two 14.5-ounce cans diced tomato
   One 15-ounce can tomato sauce
   One 12-ounce can tomato paste
   1 cup red wine
   2 tablespoons fresh basil leaves, chopped
   2 tablespoons sugar
   2 tablespoons red wine vinegar
   1 tablespoon anchovy paste or diced anchovy
   1 tablespoon fresh squeezed lemon juice 4 bay leaves
   2 ounces (4 tablespoons) butter 2 medium yellow onions, chopped
   1/2 cup jarred diced roasted red pepper, drained
   2 tablespoons mayonnaise
   1 tablespoon Dijon mustard
   1 tablespoon fresh parsley, chopped
   1 tablespoon Worcestershire sauce
   1 teaspoon seafood seasoning, such as Old Bay 1/4 teaspoon hot sauce, such as Tabasco 2 eggs, beaten with a fork
   1 pound Dungeness crab meat
   1 1/2 cups panko breadcrumbs 1/4 cup canola oil or similar oil, or butter for griddling the cakes
   Instructions: Heat a large saute pan over medium-high heat and add the clarified butter; once hot, add the salmon and rockfish and cook 1 minute 30 seconds per side, reducing heat if necessary to avoid burning. Working quickly, add the white wine and mussels and cover the pan. Check mussels after 1 minute to see if they have opened, then cover and continue to cook for another minute if not. Uncover and add Cioppino. Cook until sauce is warm through, about 2 minutes. Transfer to a serving bowl, topped with Crab Cake and garnished with parsley. Heat an 8- to 10-quart stockpot over medium heat; add the oil. Add the carrot, celery and onion and stir to coat in oil. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are cooked through but not falling apart, 10 to 15 minutes. Add the garlic puree, oregano, cl flakes, fennel seed, marjoram and thyme, and stir to coat; cook for 2 minutes. Turn the heat up to medium-high, then add clam broth, diced tomato, tomato sauce, tomato paste, red wine, basil, sugar, red wine vinegar, anchovy paste, lemon juice and bay leaves. Stir well to combine. Turn the heat down to low when it starts to bubble. Simmer, stirring occasionally so the bottom of the stockpot does not scorch, for 2 hours. Can be served immediately, or cooled completely and refrigerated to use within 3 days or frozen up to 3 months. Heat a large saute pan over medium heat; add the butter and onions. Sweat the onions until translucent in color and soft but not falling apart, 8 to 10 minutes. Transfer to a bowl to cool. Meanwhile, combine the red pepper, mayonnaise, Dijon mustard, parsley, Worcestershire sauce, seafood seasoning, hot sauce, eggs and the cooled onions in a large mixing bowl; stir to combine. Gently, working with your hands, mix in Dungeness crab and then 1/2 cup panko. Don't overwork the mixture; you want it to still have larger pieces of crab intact. Refrigerate 10 to 20 minutes. Portion the mixture into 3-ounce balls and roll them in a bowl containing the remaining 1 cup panko. Shape the cakes using either a 2-inch ring mold or by hand by sprinkling about 1 tablespoon panko onto a clean work surface and gently pressing the ball into a cake shape. Sprinkle a small amount of panko on top of the crab cake and gently press it into the cake. Press in the sides of the cake to repair any cracks or tears so it does not fall apart during the cooking process. (You can make the cakes up to 24 hours ahead of when you plan on cooking and serving. They hold well refrigerated in an airtight container with parchment paper in between them if you are going to stack them.) Deep fry crab cakes in canola oil at 350 degrees F until crispy and golden brown, about 2 minutes, or pan-fry in about 1/2 inch oil until golden brown, about 2 minutes per side. You can also cook on a griddle or in a saute pan on medium to medium-high heat in about a teaspoon of cooking oil or butter each until a golden brown crust develops, 4 to 5 minutes per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1655,"Tuna Puttanesca Salt 1 pound penne pasta 3 tablespoons extra-virgin olive oil 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well 6 large cloves garlic, finely chopped 1/2 to 1 teaspoon crushed red pepper flakes A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped 3 tablespoons capers, drained 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano) A generous handful fresh flat-leaf parsley, chopped 2 teaspoons lemon zest Fresh ground black pepper Crusty bread Instructions: Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente. Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more. Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 1656,"Turkey Con Chilli Olive oil 2 red onions, peeled and roughly chopped 1 carrot, peeled and roughly chopped 1 leek, trimmed and roughly chopped 1 red pepper, deseeded and roughly chopped 1 yellow pepper, deseeded and roughly chopped 1 fresh red cl, deseeded and finely chopped 1 fresh green cl, deseeded and finely chopped A bunch fresh coriander (cilantro), leaves picked and stalks finely chopped 1 teaspoon ground cumin 1 heaped teaspoon smoked paprika 1 heaped teaspoon runny honey, optional 3 tablespoons white wine vinegar, optional 1 pound, 5 ounce/ 600 g leftover turkey, shredded Sea salt and freshly ground black pepper 3 (14-ounce/ 400 g) tins chopped tomatoes 1 (14-ounce/ 400 g) tin butter beans or chickpeas, drained Juice of 2 limes Soured cream, to serve 2 ripe avocados, peeled and destoned 2 tomatoes, halved 1/4 of a red onion, peeled 1/2 clove garlic, peeled 1 fresh green cl, deseeded A bunch fresh coriander (cilantro) Juice of 1 lime Instructions: Preheat the oven to 350 degrees F/ 180 degrees C/ Gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, red pepper, yellow pepper and chiles, and cook, stirring occasionally, for about 5 minutes. Add the coriander (cilantro) stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. For the guacamole: While that's cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, cl and coriander (cilantro). Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves (cilantro) and some finely sliced fresh cl if you fancy then get everyone to tuck in.; ","[Rioja, Pinot Noir, Garnacha, Barbera]" 1657,"Egg Custard Tarts 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1-inch cubes, plus more for the pans 1 1/2 cups all-purpose flour, plus more for dusting 1 large egg
2 tablespoons water
1/2 cup sugar 1 cup water
4 large eggs
1/4 cup evaporated milk
1/2 teaspoon pure vanilla extract
Pinch of salt Instructions: Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the \u201coil dough\u201d to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes. Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the \u201cwater dough\u201d to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
Unwrap the \u201cwater dough\u201d and roll out into an 11-inch square on a lightly floured surface. Place the \u201coil dough\u201d square on top and turn it so that it looks like a diamond. Fold the sides of the \u201cwater dough\u201d over the \u201coil dough\u201d to enclose completely.
Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
Preheat the oven to 350? F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1658,"Strawberry Jelly Roll 8 egg whites 1/2 teaspoon cream of tartar 1/4 cup plus 1/2 cup sugar 1/4 cup oil 1 teaspoon vanilla 3/4 cup self-rising flour, sifted 1/4 cup powdered sugar, sifted 1 (8-ounce) package strawberry-flavored cream cheese 1/4 cup sour cream 1/4 cup strawberry jam 1 cup strawberries, chopped Instructions: Preheat the oven to 375 degrees F. Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper. In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside. In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan. Bake for 12 minutes, or until lightly browned. The cake should spring back when touched lightly. While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar. Cover cake with a baking cloth. Invert the cake by placing a large cookie sheet over the cloth and turning the cake over. Remove the waxed paper and roll the cake in the cloth. Cool the cake on a wire rack while mixing the filling. Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle. For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended. Unroll the cake. Spread the filling on the cake, leaving a 1/2-inch border. Carefully re-roll the cake. Garnish with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 1659,"Bedouin Affogato 1/2 cup heavy cream, chilled 8 chocolate-filled vanilla wafer cookies, such as Pepperidge Farm Milano or for a gluten-free alternative, I like gluten-free ladyfingers) Ground espresso beans for 4-ounces brewed espresso or 1 tablespoon instant espresso powder 1 to 2 green cardamom pods, crushed 1 pint vanilla ice cream A little dark chocolate for grating over top Instructions: In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you're ready to serve. If you're using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids. To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses. Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 1660,"Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette 4 cups baby spinach leaves 1 fennel bulb, trimmed of any stalks or fronds and thinly sliced 1 cup grapefruit sections 1/2 cup reduced-sodium vegetable or chicken broth 1/4 cup finely minced shallots 2 tablespoons chopped fresh parsley leaves 2 tablespoons olive oil 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard Salt and freshly ground black pepper Instructions: Place the spinach, fennel, and grapefruit in a large salad bowl. In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper. Pour the vinaigrette over the salad just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1661,"Monument Cafe Blueberry Pie 1 1/4 cups fresh or frozen blueberries 1/2 cup granulated sugar 1/3 cup plus 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 2 teaspoons fresh lemon juice 1 Monument Cafe All Butter Pie Crust, recipe follows 1/3 cup brown sugar 1/3 cup cold butter, cut into pieces 1 stick (8 tablespoons) cold butter, cubed 1/4 to 1/3 cup ice water 2 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1 teaspoon sugar Dash salt Instructions: Preheat the oven to 350 degrees F.
Toss the blueberries, granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the Monument Cafe All Butter Pie Crust.
Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie.
Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning. Let the pie rest 30 minutes prior to serving. Combine the flour, baking powder, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse until a coarse meal. Transfer the mixture to a bowl and make a well in the center of the mixture. Add 1/4 cup ice water (strain the cubes) and toss the mixture, adding more water if needed to bring the dough together. Divide the dough in half and roll out on a floured surface. Makes 2 crusts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1662,"Yellowtail Sashimi with Diced Chiles 4 ounces fresh premium yellowtail (belly, if available)* 1/2 teaspoon minced garlic 1/2-ounce fresh ginger, finely julienne 1 1/2 tablespoons thinly sliced scallions 1 tablespoon finely diced red jalapeno 1 tablespoon finely diced green jalapeno 1 tablespoon soy sauce 1 tablespoon yuzu juice (Japanese citrus)* 1 tablespoon ponzu sauce (Japanese citrus vinegar)* 1 tablespoon extra-virgin olive oil 1 lemon wedge, for serving Julienned daikon radish, for serving* Instructions: Slice the yellowtail very thinly and fan out on a plate. Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish. Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish. Garnish with a lemon wedge and julienned daikon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1663,"Blended Sake Margaritas with Mint 1 cup sake (8 ounces) 1/4 cup Triple Sec (2 ounces) 1/2 cup fresh lime juice (4 ounces) plus an extra lime, quartered, for garnish 2 cups ice Salt (optional, to rim the glass) Fresh Mint, for garnish Instructions: Mix all the ingredients (except the extra lime, salt, and mint) in a blender. Pour into glasses rimmed with salt, and serve with fresh mint leaf and a lime wedge. ","[Sake, Sauvignon Blanc, Pinot Grigio]" 1664,"Mexican Chocolate-Avocado Mousse with Mezcal Whipped Cream 1/3 cup almond milk 1 cup grated Mexican chocolate
1/2 cup cocoa powder
2 tablespoons agave nectar 1 teaspoon ground cl de arbol
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 ripe but firm avocados, halved, pitted and peeled
1 cup heavy whipping cream 1/3 cup agave nectar 1 tablespoon mezcal
Instructions: For the mousse: Gently warm the almond milk in a small saucepan. Add the chocolate and cook, stirring, until melted. Remove from the heat and set aside to cool to room temperature. In a blender, add the cocoa powder, agave, cl de arbol, vanilla, salt and avocados, and puree until silky smooth. With the motor on low speed, slowly add the melted chocolate mixture until fully incorporated. Pour the mixture into a large bowl or individual glasses or ramekins, cover with plastic wrap and refrigerate for at least 2 hours. For the whipped cream: Meanwhile, add the cream and agave to a large mixing bowl and whisk until lightly thickened and holding soft peaks. Mix in the mezcal and refrigerate until ready to use. Serve the mousse with dollops of the whipped cream. ","[Malbec, Petite Sirah, Tempranillo, Zinfandel]" 1665,"Virgin Bullshot 8 large celery stalks, chopped 2 lemons, juiced 5 cups beef broth 5 teaspoons prepared horseradish 1 teaspoon hot sauce, or to taste 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper Instructions: Add the celery and the lemon juice to a blender and puree until smooth. Drain through a fine mesh sieve into a pitcher. Stir in the beef broth, horseradish, hot sauce, and 3/4 teaspoon each of salt and pepper. Pour into glasses filled with ice and garnish with a celery stalk and a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1666,"Jazzed-Up Sweet Potato Fries One 1- to 1.25-pound bag frozen sweet potato fries 3 tablespoons grated Parmesan
2 tablespoons finely chopped fresh parsley
1 teaspoon finely grated lemon zest
Pinch cayenne
Instructions: Bake the sweet potato fries according to the package directions. Toss with the Parmesan, parsley, lemon zest and cayenne. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1667,"Avocado Salad 1 avocado, diced 1 red pepper, diced 1 yellow bell pepper, diced 1/2 red onion, diced 2 ounces fresh cilantro, chopped 1 lime, juiced 1/4-ounce olive oil Pinch ground cumin Kosher salt, to taste Pepper, to taste Instructions: Mix all ingredients thoroughly and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1668,"Spanish Chicken and Potato Roast 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces 4 cloves garlic, smashed and coarsely chopped 2 tablespoons extra-virgin olive oil Kosher salt 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs) 2 teaspoons smoked paprika Freshly ground pepper 4 tablespoons roughly chopped fresh parsley 2 lemons (1 juiced, 1 cut into wedges) 2 large or 3 medium red onions, halved and thinly sliced Instructions: Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside. Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges. ","[Rioja, Tempranillo, Garnacha, Barbera]" 1669,"Waikiki Cocktail Ice cubes 1-ounce dark rum 1-ounce guava juice 1/2 lemon, juiced 1/2 orange, juiced 1 teaspoon sugar Dash grenadine 1 maraschino cherry, for garnish Instructions: Fill a cocktail shaker with ice, add all ingredients, and shake well. Strain into a highball glass and garnish with a maraschino cherry. ","[Rum, Grenadine]" 1670,"Eggplant and White Bean Meatballs with Spaghetti Squash 1/4 cup grapeseed oil 1 1/2 pound eggplant, diced
1 cup diced yellow onion
2 tablespoons chopped garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 1/2 cups cooked white beans 3 tablespoons fresh parsley, chopped
2 cups old-fashioned rolled oats, plus more if necessary 1 spaghetti squash 2 tablespoons grapeseed oil
2 teaspoons kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning One 28-ounce can whole peeled tomatoes 1/2 cup diced yellow onion
1/4 cup fresh basil, chopped
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tablespoon fresh oregano, chopped
One 8-ounce can diced tomatoes
2 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 cup fresh parsley, chopped
Instructions: For the vegan meatballs: Preheat the oven to 400 degrees F. Heat a large saute pan over high heat. Add the grapeseed oil and then the eggplant, onions and garlic and saute until the eggplant and onions are tender, 8 to 10 minutes. Add the salt, pepper and chili flakes and cook for another 1 to 2 minutes. Remove the sauteed vegetables from the pan and let cool. Combine the cooled sauteed vegetables, white beans and parsley in a bowl and mix well. Transfer the mixture to a food processor and pulse until the mixture is mostly pureed with some small chunks. Grind the oats in a spice grinder until a fine flour. Mix the oat flour into the pureed mixture. The mixture should hold together in a ball, if it is too wet add more oat flour. Form the mixture into 2 1/2- to 3-ounce balls and place on a parchment-lined baking sheet. Bake until browned and hot in the center, 20 to 25 minutes. For the spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the flesh with the grapeseed oil and season with the salt and pepper. Place the squash halves cut-side down in a casserole dish. Add 1/2 cup water to the dish and cover with foil. Bake until the flesh is tender, 20 to 25 minutes. Remove the squash from the oven and, while it is still hot, scoop the flesh out with a fork. Season with salt and pepper and hold for plating. For the tomato sauce: Combine the whole tomatoes, onion, basil, olive oil, garlic and oregano in a large pot. Puree with an immersion blender. Add the diced tomatoes and bring the sauce to a simmer over high heat. Stir in the tomato paste, season with the salt and pepper and simmer for 15 minutes. To plate: Strain the liquid off the spaghetti squash and divide the squash among 6 plates. For each plate, place 3 vegan meatballs on top of the spaghetti squash and top with 6 ounces of tomato sauce. Garnish with the chopped parsley. ","[Sangiovese, Barbera, Tempranillo, Pinot Noir]" 1671,"Air Fryer Arancini 1 tablespoon olive oil 1 shallot, minced
2 cloves garlic, minced
1 cup arborio rice
1/4 cup dry white wine
3 cups low-sodium chicken broth, warmed
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1/2 cup plus 3 tablespoons Italian-style seasoned breadcrumbs
Fifteen 1/2-inch cubes whole-milk mozzarella cheese (from a 3.5-ounce piece)
Nonstick cooking spray, for the air fryer
Warmed marinara sauce, for serving
Instructions: Heat the olive oil in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Pour in the wine and cook until completely absorbed, 1 to 2 minutes more. Pour in the warm chicken broth, about 1/2 cup at a time; cook, stirring constantly and allowing all of the liquid to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the Parmesan, 3/4 teaspoon salt and a few grinds of pepper. Transfer the risotto to a shallow bowl and refrigerate until completely cool, about 1 hour and up to 8 hours (cover with plastic wrap).
Stir 3 tablespoons of the breadcrumbs into the risotto until evenly combined. Form the mixture into 15 arancini (each about 3 tablespoons and 1 1/2 inches in diameter). Insert 1 mozzarella cube in the center of each one, then roll between the palm of your hands to make a smooth, round ball. Refrigerate until chilled through, about 30 minutes more.
Preheat a 3.5-quart air fryer to 400 degrees F and spray the basket with nonstick cooking spray. Place the remaining 1/2 cup breadcrumbs in a small bowl, then roll the arancini in the breadcrumbs until evenly coated. Add the arancini to the basket and spray the tops with more nonstick cooking spray. Cook until golden brown and crisp, about 10 minutes.
Transfer to a platter and serve with warm marinara sauce, for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 1672,"Claire's Spinach Carbonara Salt 1/2 pound slab bacon, cut into 1/2-inch chunks 1 pound fresh or dried spinach fettuccine 1 whole large egg, plus 2 large egg yolks, at room temperature 1 cup grated Parmigiano-Reggiano, plus more for garnish 2 teaspoons freshly cracked black pepper 2 cups baby spinach leaves Instructions: Bring a large pot of water to a boil over medium heat and salt generously. Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan. When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried. Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl. When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet. While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1673,"Chocolate Mousse 6 ounces semisweet baking chocolate, chopped 3 tablespoons unsalted butter, at room temperature 3 large eggs, separated 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons sugar 1/2 cup heavy cream, cold 1/2 teaspoon vanilla extract Whipped cream and chocolate shavings, for garnish Instructions: Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form. In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks. Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving. ","[Burgundy, Port, Moscato, Riesling]" 1674,"Hummingbird Cupcakes 1 cup pecans, chopped 2 1/2 cups very ripe chopped bananas, (about 3 bananas) plus 1 firm banana, for garnish 1/2 cup finely chopped fresh pineapple 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine salt 3 large eggs, room temperature 1 3/4 cups granulated sugar, plus more for banana garnish 3/4 cup vegetable oil 2 (8-ounce) packages cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature 1 tablespoon finely grated lemon zest (about 1 lemon) 1 teaspoon pure vanilla extract 2 cups confectioners' sugar Instructions: Preheat oven to 350 degrees F. Line 2 (12 capacity) standard cupcake pans with paper liners. Toss the pecans, banana pieces and pineapple with 1/2 cup flour in a small bowl. Set aside. Whisk the remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a medium bowl. Beat the eggs and granulated sugar in a large bowl with an electric mixer until thick and light, about 5 minutes. While beating slowly, gradually add the oil to the egg mixture. Scatter the dry ingredients over the wet, and then gently fold them together to make a loose batter. Gently fold in the nut mixture. Scoop batter into cupcake tins until about 3/4 full. Bake until cupcakes are firm to the touch and a tester, inserted into the cupcakes, comes out clean, 30 to 40 minutes. Cool cupcakes in pans on a rack; until cool enough to turn cupcakes out of pans. Cool completely on the rack. (For best flavor, wrap tightly and let cupcakes ripen overnight.) For frosting: Beat cream cheese and butter in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in lemon zest and vanilla. Sift confectioners' sugar over the cream cheese mixture, and beat until smooth. Refrigerate until just set, about 20 minutes. To finish the cupcakes, divide icing between the cupcakes, transfer icing to a big plastic bag or piping bag and snip the corner. Pipe a dollop of icing onto each cupcake and spread with the back of a spoon or an offset spatula to make large swoops. Thinly slice the remaining firm banana and place on a silicon mat-lined sheet tray. Sprinkle each banana lightly with granulated sugar and use a brulee torch on low to caramelize the sugar. (Alternatively, place the tray under a low broiler until sugar caramelizes. Use a small off-set spatula to transfer caramelized bananas to top each cupcake.) Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1675,"Pork Tenderloin with Peach and Pecan Sauce 1 tablespoon olive oil 1 pork tenderloin (about 1 pound), cut into 3/4-inch-thick slices 2 cloves garlic, minced 2 green onions, sliced (about 1/4 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Golden Mushroom Soup 1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice 3 tablespoons low-sodium soy sauce 2 tablespoons honey 1/4 cup pecan halves, toasted and broken into large pieces Hot cooked rice Instructions: Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet. Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced. Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired. ","[Chardonnay, Pinot Grigio, Riesling, GSM Blends]" 1676,"Tomato and Lentil Salad 1 cup small green lentils 2 cloves garlic, peeled
2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cups cherry tomatoes, quartered
3/4 cup sliced scallions (use pale green and white parts only) 1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1 ear fresh corn, kernels cut off the cob
Salt and freshly ground black pepper Instructions: Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature. In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated. Serve cold or at room temperature. This dish can be made 1 day ahead. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1677,"Garlic-Tomato Pasta with Peas Kosher salt 1/4 cup extra-virgin olive oil 6 cloves garlic, thinly sliced 3 tablespoons tomato paste 1/4 teaspoon red pepper flakes 1 cup frozen peas, thawed 10 ounces angel hair pasta 1/2 cup fresh basil, roughly chopped, plus more for topping 1/2 cup grated parmesan cheese (about 1 ounce) Instructions: Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute. Add the tomato paste to the skillet and cook, stirring, 1 minute. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt. Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heat and stir in 1/4 cup parmesan. Top each serving with basil and the remaining parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1678,"Lemon and Herb Marinated Grilled Chicken Thighs Juice and zest of 4 lemons, plus 2 whole lemons 5 sprigs fresh rosemary, finely chopped 5 sprigs fresh sage, finely chopped 3 cloves garlic, smashed and finely chopped 1/2 teaspoon crushed red pepper Extra-virgin olive oil 8 chicken thighs, trimmed of excess fat Kosher salt Instructions: In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour. Preheat grill. Brush and oil the grill to clean. Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil. Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes. Serve the chicken with grilled lemon. Call yourself a superstar! March - Why We Love: Lemons ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 1679,"Escarole and Potato Soup 2 tablespoons bacon drippings or olive oil 1 cup chopped red onion 1 cup chopped peeled potato 1 bay leaf 1 medium clove garlic, minced 1 sprig rosemary 3 1/2 cups chicken broth 3 cups firmly packed chopped escarole Grated pecorino, for serving Instructions: Heat the drippings or oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the escarole and cook 5 minutes more. Remove from the heat, discard the bay leaf and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with grated pecorino. Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1680,"Spicy Italian Pasta Salad with Ham and Pepperoncini Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons white wine vinegar 1/8 teaspoon crushed red pepper flakes 1 small minced shallot 8 ounces dried gemelli pasta 4 ounces ham, cut into thin matchsticks 1 cup halved grape tomatoes 1/2 cup thinly sliced celery 1/2 cup torn fresh basil leaves 1/2 cup stemmed, chopped pepperoncini 1 tablespoon chopped fresh oregano Instructions: Bring a large pot of salted water to a boil. Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing. Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Vermentino, Chianti, Barbera, Tempranillo]" 1681,"Grape Jelly-Glazed Black Cod 1/3 cup soy sauce 1/4 cup grape jelly 1 tablespoon balsamic vinegar Four 6-ounce skinless black cod fillets 3 scallions, finely chopped 1 tablespoon finely grated orange zest Cooked white rice, for serving Instructions: Place the soy, jelly and vinegar in a small saucepan over low heat, stirring until the jelly melts, about 1 minute. Let the glaze cool, and then place in a resealable plastic bag with the cod. Marinate in the refrigerator about 1 hour. Preheat the broiler. Line a baking sheet with foil. Remove the cod from the marinade and place the marinade in a small saucepan. Transfer the cod to the prepared baking sheet. Bring the glaze to a boil and turn off the heat. Remove 2 tablespoons of the glaze from the pot, reserving the rest for serving, and brush the cod with the glaze. Broil the cod about 5 inches from the heat, brushing with additional glaze halfway through, until just cooked through, 5 to 7 minutes depending on the thickness of the fish. It should feel just firm to the touch. Stir together the scallions and zest and sprinkle over the fish. Serve with rice and the reserved glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1682,"Citrus Salmon Skewers 1 lemon, zested and juiced 1 orange, zested and juiced 1 cup chopped fresh parsley, plus more for serving 3 tablespoons chopped fresh dill, plus more for serving 1/2 teaspoon paprika 1 clove garlic, grated Kosher salt and freshly ground black pepper 1/2 cup olive oil 2 pounds salmon fillets, cut into 1-inch chunks 2 cups arugula 1 cup Greek yogurt Instructions: Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil. Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside. Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt. Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan. Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula. While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture. Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1683,"Angel Food Cake with Strawberry-Rhubarb Sauce 1 cup granulated sugar 5 green cardamom pods 1 pound rhubarb (about 3 large or 6 small stalks), sliced 1/2 inch thick (about 4 cups) 1 cup sliced strawberries 1 cup cold heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1/8 teaspoon ground cardamom 1 store-bought angel food cake Instructions: Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries. Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 1684,"Blackberry Fool 2 pints blackberries (hold 6 blackberries back for topping) 1/4 cup granulated sugar
3 tablespoons blackberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate
Instructions: Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes. Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the blackberries with a fork, and then fold them into the cream. Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole blackberry! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 1685,"Chocolate Graham Crackers 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 24 tablespoons (3 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 1/2 cup molasses 2 cups whole-wheat graham flour 1 1/2 cups all-purpose flour, plus more for flouring the parchment and rolling pin
1 1/2 cups all-purpose flour, plus more for flouring the parchment and rolling pin 1 cup Dutch-process cocoa powder Instructions: In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt. In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes. Add the molasses and beat to combine. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc. Chill until firm enough to roll, at least 1 hour.
Preheat the oven to 350 degrees F.
On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle. Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.
Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack. Repeat with the remaining dough, rerolling the scraps once. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 1686,"Crispy Air Fryer Chicken Thighs 1 teaspoon granulated garlic (or garlic powder) 1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 bone-in, skin on chicken thighs (about 2 pounds)
2 tablespoons olive oil
2 tablespoons all-purpose flour
Instructions: Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine. Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1687,"Tray Baked Salmon with Olives, Green Beans, Anchovies and Tomatoes 7 ounces green beans 20 small cherry tomatoes 1 to 2 good handfuls black olives 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper 4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely pin-boned 2 lemons 1 handful fresh basil, picked 12 anchovy fillets 1/2 small clove of garlic, peeled 1 teaspoon salt 1 large egg yolk* 1 teaspoon Dijon mustard Approximately 1 cup extra virgin olive oil Approximately 1 cup olive oil Lemon juice, to taste Salt and freshly ground black pepper Instructions: Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper. Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters. This is very tasty with some homemade mayonnaise or aioli. Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 1688,"Meatball Salad 1/2 cup freshly grated Parmesan 1/2 cup ricotta 1/3 cup panko breadcrumbs
3 tablespoons whole milk, at room temperature
1 large egg, at room temperature
1/2 pound ground pork
1/2 pound sweet Italian sausage, casings removed
1/2 teaspoon kosher salt
Olive oil, for cooking
One 24-ounce jar marinara sauce
Half a 5-ounce container baby arugula (about 4 cups) 1 cup shaved Parmesan 1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
Instructions: For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine. Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat. For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl. Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1689,"Grilled Beef Salad One 2-pound top round London broil 2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
4 cloves garlic, crushed
2 sprigs fresh thyme 1 tablespoon kosher salt
2 teaspoons lemon pepper
1/4 cup extra-virgin olive oil 1 tablespoon whole-grain mustard
1 teaspoon fresh thyme leaves
Juice of 1 lemon
Kosher salt and freshly ground black pepper 1 to 2 tablespoons heavy cream
One 5-ounce container blue cheese crumbles
4 cups spinach leaves
2 cups torn romaine leaves
2 cups torn salad greens
1 pint cherry tomatoes, halved
2 scallions, sliced
1 red bell pepper, very thinly sliced
1 small red onion, very thinly sliced
Instructions: For the beef: Put the beef in a resealable plastic bag. Mix together the olive oil, mustard, garlic and thyme in a small bowl. Pour over the beef, seal the bag and refrigerate for anywhere from 20 minutes to overnight. Take the meat out of the refrigerator about 30 minutes before you are ready to cook. To cook, heat a grill pan over medium-high heat. Wipe the meat dry and season well with the salt and lemon pepper. Grill the meat for about 4 minutes per side, depending on how you like your beef cooked. Cover and set aside to rest for 15 to 20 minutes before serving. For the salad: In a jar, shake together the olive oil, mustard, thyme leaves, lemon juice and a pinch each salt and pepper. Add 1 or 2 tablespoons of heavy cream and shake again. Add 2 tablespoons of the blue cheese crumbles and shake once more. Set aside while you assemble the salad and slice the meat. Put the spinach, romaine and salad greens in a large bowl. Add the tomatoes, scallions, red pepper and red onion. Season lightly with salt and pepper. Toss with a little of the dressing. Add the remaining blue cheese crumbles (about 2/3 cup) and toss again. To serve: Slice the beef thinly against the grain. Place a pile of the salad on 1 big platter and drape the meat over the salad. Serve extra dressing on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 1690,"Pasta Sauce 3 quarts canned whole peeled tomatoes 1 cup extra-virgin olive oil
1/2 cup fresh basil, chiffonade
1/2 cup small diced carrot
1 tablespoon fresh oregano, chopped
1 small yellow onion, diced
5 cloves garlic, chopped
2 cups canned diced tomatoes
1/2 cup tomato paste
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper Instructions: Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 1691,"Gingerbread Roulade Cake 4 tablespoons unsalted butter, melted, plus more for buttering the baking sheet 3/4 cup all-purpose flour, plus more for flouring the baking sheet 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon finely ground black pepper 1/4 teaspoon ground allspice 1/2 teaspoon plus a pinch fine salt 6 large eggs, separated 3/4 cup plus 1 tablespoon granulated sugar 2 tablespoons unsulfured molasses 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting 6 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 3/4 cup confectioners' sugar 2 teaspoons fresh lemon juice 1/2 teaspoon pure vanilla extract Pinch fine salt
8 gumdrops, for decorating Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 10 1/2-by-15 1/2-inch baking sheet with parchment paper so it fits the bottom snuggly. Butter and flour the parchment and the sides of the baking sheet. Whisk together the flour, baking powder, cinnamon, ginger, pepper, allspice and 1/2 teaspoon salt in a large bowl and set aside. Beat the egg yolks and 3/4 cup granulated sugar with an electric mixer on medium-high speed in a large bowl until the mixture is thick and falls into heavy ribbons when the beaters are lifted, about 5 minutes. Beat in the melted butter, molasses and vanilla. Sift the spiced flour mixture into the egg yolk mixture and use a rubber spatula to gently fold together until just incorporated. Rinse the egg beaters and beat the egg whites and remaining pinch salt with an electric mixer on medium-high speed in a large bowl until frothy. Add the remaining 1 tablespoon granulated sugar and continue to beat until soft peaks form. Fold one-third of the whipped egg whites into the cake batter to loosen it up a bit. Then gently fold in the remaining whipped egg whites until just combined. Pour the cake batter into the prepared baking sheet and spread it out in an even layer. Bake until the middle of the cake springs back when pressed, 12 to 15 minutes. To roll up or train the cake: While the cake is still hot, use a knife to cut around the sides of the baking sheet to release the cake. Dust the cake with confectioners' sugar. Spread a large clean kitchen towel (preferably not terrycloth or microfiber) over the top of the cake. Quickly invert the baking sheet onto the towel. Tap the bottom of the baking sheet and slowly lift up; the cake should release and be positioned squarely on the towel. Carefully peel away the parchment paper, making sure not to tear the cake. Trim away any rough edges if desired. Then, while the cake is still warm and starting at the long side of the cake, roll it up into a tight log, taking the towel with it. Let the cake cool completely, rolled up just like this, about 30 minutes. For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth. Add the confectioners' sugar, lemon juice, vanilla and salt and beat until thick and smooth. Set aside 2 tablespoons of the filling. To fill and roll the cake: Unroll the cooled cake and spread the filling over the top in an even layer. Then roll the cake back up (without the towel this time) and put it seam-side down on a serving platter. Dip each gum drop in some of the reserved filling and evenly space them down the center of the roulade. Dust the cake with more confectioners' sugar. Slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1692,"Peach-Cherry Galette 1 ( 9-inch) refrigerated pie crust 3 large ripe peaches, peeled, pitted, and thinly sliced or an equal amount of frozen, thawed sliced peaches 1/3 cup dried sweet cherries (sold in the produce aisle) 2 tablespoons sugar 1/2 teaspoon ground cinnamon Instructions: Preheat the oven to 375 degrees F. Unroll the pie crust on a large baking sheet. Place the peach slices in the center of the crust, leaving a 2-inch border around the edge. Sprinkle the cherries over the peaches, and then top with the sugar and cinnamon. Pull up the sides of crust slightly and roll over towards the center, covering the filling by 1 to 2 inches. Bake until the crust is golden brown, about 20 minutes. Serve warm or at room temperature. ","[Riesling, Moscato, Vinho Verde, Cava]" 1693,"Red, White, and Blue Potato Salad 4 sprigs fresh thyme 3 sprigs fresh flat-leaf parsley 1 sprig fresh rosemary 1 bay leaf 1 cup dry white wine 2 cloves garlic, smashed 1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed 1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed 1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed 1 tablespoon kosher salt 2 stalks celery, thinly sliced 1/4 cup white wine vinegar 1 tablespoon whole-grain mustard 2 teaspoons kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons minced flat-leaf parsley 2 scallions (white and green), thinly sliced Instructions: To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle. Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing. Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool. When ready to serve, carefully fold in the parsley and scallions. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1694,"Seafood Gumbo 1/4 cup chopped parsley 1 bunch green onions, chopped 1 pint oysters, in their liquor 1 cup butter
1 cup flour 2 onions, chopped 2 ribs celery, finely chopped 1/2 green bell pepper, finely chopped 6 cloves garlic, minced 3 bay leaves 2 quarts shrimp or seafood stock 4 blue crabs, halved 1 pound raw shrimp, peeled and deveined 1 pound fish fillets, such as redfish or another firm-fleshed fish, cut into pieces Instructions: In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes. Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumbo seems too thick, thin with water or seafood stock. Add shrimp and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1695,"Blue Cheese and Tomato Salad 1/4 cup garlic infused olive oil 3/4 cup (6 ounces) Greek yogurt (fat-free is good here) 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 4 ounces blue cheese, crumbled Water 4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here) Instructions: In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving. To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1696,"Polish Pre-Lenten Jelly Doughnuts: Paczki 1 ounce melted butter 1 ounce lemon juice 1 ounce rum 1 quart water 1 quart eggs 1/2 quart sugared eggs yolks 1/2 ounce salt 4 1/2 ounces milk powder 1 pound granulated sugar 1 pound, 10 ounces shortening 1 pound cake flour 9 1/2 pounds high gluten flour 1 pound yeast Vegetable oil, for deep frying Instructions: Mix all ingredients, except vegetable oil together in a large mixer fitted with a dough hook for 11 to 12 minutes or until dough reaches 78 degrees F. Set dough aside to rise for 30 to 45 minutes. Divide and round dough into golf ball-sized pieces, put onto sheet pan and proof until the balls grow to around the size of soft balls, about 30 to 45 minutes. Preheat a fryer to 360 degrees F. Deep fry in vegetable oil until golden brown. Cool. Using a piping bag fitted with a plain tip, fill with your favorite preserves and top with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 1697,"Crawfish and Grits with Poached Eggs 8 tablespoons (1 stick) salted butter 2 stalks celery, chopped 1 medium onion, chopped 1/2 green bell pepper, chopped 2 cloves garlic, minced 2 tablespoons tomato paste 1 pound Louisiana crawfish 1 heaping tablespoon all-purpose flour 1 1/2 cup chicken broth or stock 2 dried bay leaves Cajun Select Seasoning, recipe follows, to taste Hot sauce, to taste Kosher salt and freshly ground black pepper Easy Oven Grits, recipe follows 4 Poached Eggs, recipe follows 3 tablespoons sliced green onions, for garnish 2 tablespoons granulated garlic 2 tablespoons paprika
2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
6 cups chicken stock or broth Kosher salt and freshly ground black pepper 1 cup stone-ground grits 1/2 cup heavy cream, warmed 2 tablespoons salted butter 4 ounces goat cheese, sliced or crumbled 6 large eggs 2 teaspoons apple cider vinegar Pinch of kosher salt Instructions: Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined. Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes. Serve the crawfish over grits with a poached egg. Garnish with green onions.
Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. Heat the oven to 350 degrees F. Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour. Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary. Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt. Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1698,"Salad Bar Salad with Creamy Italian Dressing 1 to 2 cloves garlic Salt 2 tablespoons fresh flat-leaf parsley leaves 1 tablespoon fresh chives
3 fresh basil leaves 1 cup (real) mayonnaise
1/2 cup sour cream
1/3 cup grated Parmesan Cayenne pepper, as needed Paprika, as needed Worcestershire sauce, as needed 2 iceberg heads, cut into chunks 1/2 cup grated Cheddar
2 carrots, shredded
1 cucumber, sliced
1/4 cup sunflower seeds
Instructions: For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic. In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired. For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1699,"Hand Cut Russet Fries with Dijon Aioli 1 egg* 1 egg yolk* 2/3 cup Dijon mustard 1 tablespoon garlic puree 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup olive oil 1 1/2 cups vegetable oil 3 teaspoons lemon juice 4 large russet potatoes 1 quart peanut oil 1/4 cup chopped parsley Salt and pepper Instructions: Place the egg, egg yolk, Dijon mustard, garlic, salt, and pepper in a food processor fitted with a metal blade and process until well blended. With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary. Peel potatoes and slice into 1/4?inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water. Heat the oil to 315 to 325 degrees F. In 4 to 5 small batches, blanch the fries for approximately 8 minutes or until golden brown. Drain on paper towels. When ready to serve, heat oil to 350 to 375 degrees F. In small batches fry blanched potatoes for 2 to 3 minutes until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1700,"Chocolate Fondue 12 ounces semisweet chocolate, cut into small bits 1/2 cup heavy cream 2 ounces Grand Marnier Some or all of the following: Cherries, strawberries, kiwi, rambutan, raisins, pineapple, cashews, bananas, marshmallows, ladyfingers, etc. Instructions: Heat cream in a pot until it begins to simmer.
Place chocolate in a bowl and pour in hot cream. Stir until chocolate is fully melted. Add Grand Marnier.
Transfer molten chocolate to the fondue pot over lowest possible flame. Place fondue pot in the center of the table, along with assorted dipping goodies and let guests dive in. ","[Riesling, Moscato, Tawny Port, Sherry]" 1701,"Jan Birnbaum's Roasted Chicken on Summer Greens with Corn 2 tablespoons balsamic vinegar 2 tablespoons Champagne vinegar 2 tablespoons lemon juice 1 garlic clove, minced 1 large shallot, minced 1/2 bunch tarragon, leaves finely chopped 2 cups extra-virgin olive oil 2 tablespoons melted bacon fat Salt and freshly ground black pepper 1 (4 to 6-pound) chicken 2 tablespoons Seasoning Mix, recipe follows 1 medium onion, cut into thirds 2 bay leaves, broken up 2 sprigs rosemary 1 head garlic, peeled and smashed 1 lemon, cut into eighths Big pinch freshly ground nutmeg 20 whole black peppercorns 2 tablespoons mustard seeds 2 tablespoons extra-virgin olive oil 1 cup rice flour (all-purpose flour may be substituted) Salt and freshly ground black pepper 12 small fresh shucked oysters 10 tablespoons canola or peanut oil 1 tablespoon butter 1 cup corn kernels 1 1/2 cups canned piquillo peppers or roasted red peppers, diced 4 green onions, green part only, chopped 2 tablespoons chopped parsley leaves 8 cups arugula 2 tablespoons kosher salt 3 teaspoons ground cumin 3 teaspoons ground coriander 2 teaspoons dry mustard 2 teaspoons paprika 1 teaspoon ground black pepper Instructions: To make the marinade, combine the vinegars, lemon juice, garlic, shallots, and tarragon. Slowly whisk in the olive oil and bacon fat. Add salt and pepper to taste. Coat chicken inside and out with 1 cup of the marinade and refrigerate, covered, overnight. Reserve the remaining marinade for the vinaigrette. Preheat the oven to 400 degrees F. Remove the chicken from the marinade and discard marinade. Season chicken inside and out with 1 1/2 tablespoons seasoning mix. Mix the stuffing ingredients, and stuff it into the chicken. Truss the chicken and roast for 40 minutes. Turn the oven off and allow the bird to continue to cook in the oven for about 20 more minutes. Season the rice flour with salt, pepper, and 1 tablespoon seasoning mix. Toss the oysters in the flour and shake off the excess. Heat the oil in a shallow saute pan. Brown the oysters in the fat, about 1 minute on each side. Drain on paper towels and immediately season with salt. Put the butter into a small skillet over medium heat and saute the corn for about 5 minutes. Turn off the heat and add the piquillo peppers, green onions, parsley and reserved marinade to make the vinaigrette. Taste and adjust seasoning with salt and pepper. Toss the greens with a few tablespoons of the vinaigrette. Top the greens with chicken, oysters, and the remaining vinaigrette. Serve and enjoy. Blend seasoning mix ingredients. Set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1702,"Muffuletta 1/2 cup plus 2 tablespoons extra-virgin olive oil 1/2 medium carrot, thinly sliced 1/2 stalk celery (with leaves), thinly sliced 1/2 cup small cauliflower florets 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 3/4 cup pitted large green olives, finely chopped 1/4 cup brine-cured pitted black olives, such as kalamata, finely chopped 2 tablespoons chopped jarred pimento (sweet peppers) 1/2 teaspoon kosher salt 1 tablespoon chopped fresh parsley One 6-inch-round Italian bread loaf with sesame seeds 6 ounces sliced provolone 6 ounces sliced mortadella 4 ounces sliced soppressata Instructions: In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool. When the olive-vegetable salad has cooled, stir in the parsley. Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides). Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours. Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 1703,"Pigeon Peas and Rice 1 tablespoon extra-virgin olive oil 6 strips applewood-smoked bacon, finely chopped 1/2 cup finely chopped onion 1/4 cup finely diced green bell pepper 1/4 cup finely diced red bell pepper 2 cups long-grain white rice 1 teaspoon kosher salt 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 1 teaspoon ground cumin One 15-ounce can pigeon peas, drained and rinsed One 14.5-ounce can chopped roasted tomatoes 2 cups low-sodium chicken stock 1/4 cup finely chopped cilantro leaves, for garnish 1/4 cup chopped scallions, for garnish Instructions: Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes. Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 1704,"Asparagus and Bread Soup with Pancetta 1/4 cup diced pancetta 1/4 cup extra-virgin olive oil
1/2 cup thinly sliced onions 1/4 cup thinly sliced shallots 3 cloves garlic, whole
Salt and freshly ground black pepper 4 cups chicken stock, plus more if needed
1 cup small pieces country bread 2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus 2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Creme fraiche or sour cream, for garnish
Instructions: In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes. Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled. Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct. ","[Burgundy, Barolo, Tempranillo, GSM]

" 1705,"Instant Pot Carnitas 3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces 1 pound pork belly, cut into 1-inch pieces 1/2 cup lager, homemade chicken stock or low-sodium chicken broth Kosher salt and freshly ground black pepper 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander Serving suggestions: Warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage
Instructions: Put the pork shoulder, pork belly, lager, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in a 6-quart Instant Pot? and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve. For crispy carnitas (optional): Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes. Toss and continue to cook for about 5 minutes more to crisp other side. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve. Serve the carnitas with the tortillas, pico de gallo, lime wedges, guacamole, onion, cilantro and cabbage. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 1706,"Gingerbread Cake Roll Cooking spray 1 cup all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 4 large eggs, separated, at room temperature 2 tablespoons unsalted butter, melted and cooled 3/4 cup molasses 1/4 cup granulated sugar Confectioners' sugar, for dusting 1 cup cold heavy cream 3/4 cup plus 2 tablespoons confectioners' sugar 8 ounces mascarpone cheese, at room temperature 1 teaspoon pure vanilla extract 1/3 cup mini chocolate chips 1/3 cup finely chopped candied citrus peel (lemon and/or orange) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice Pinch of freshly grated nutmeg Pinch of ground cloves Instructions: Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper. Whisk the flour, cinnamon, ginger, allspice, baking powder, baking soda, nutmeg, cloves and salt in a medium bowl. Whisk the egg yolks, melted butter and molasses in a large bowl. Beat the egg whites and granulated sugar with a mixer on medium-high speed until stiff peaks form, 5 minutes. Stir the flour mixture into the yolk mixture until smooth. Stir one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until a toothpick inserted into the center comes out with just a few crumbs, 10 to 12 minutes. Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely. Meanwhile, make the filling: Beat the heavy cream and 3/4 cup confectioners' sugar with a mixer on high speed until soft peaks form. Beat in the mascarpone and vanilla. (Do not overbeat.) Fold in the chocolate chips and candied citrus with a rubber spatula. Make the topping: Combine the remaining 2 tablespoons confectioners' sugar, the cinnamon, ginger, allspice, nutmeg and cloves in a bowl. Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter; dust with the spice mixture. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1707,"Chocolate-Avocado Mousse 1/2 cup semisweet chocolate chips, such as Ghirardelli 4 very ripe (8 ounce) avocados, peeled and pitted 1/2 cup agave 1/2 cup unsweetened cocoa powder 1 tablespoon pure vanilla extract 1/4 teaspoon fine salt Fresh raspberries, for garnish Instructions: Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 1708,"Twice Baked New Potatoes 1 1/2 pounds small red potatoes (new potatoes) 3 tablespoons vegetable oil 1 cup shredded Monterey jack cheese 1/2 cup sour cream 3 ounces cream cheese 1/3 cup minced green onions 1 teaspoon dried basil 1 clove minced garlic 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound bacon, cooked and crumbled 1 cup crushed garlic flavored pretzels 1/2 stick butter, melted Instructions: Preheat the oven to 400 degrees F. Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool. In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells. In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping. Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1709,"Mini Corn Dog Muffins with Creole Mustard Sauce Nonstick cooking spray 1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled 1/4 cup sugar
1 large egg 1/2 cup yellow cornmeal 1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
4 all-beef hot dogs, cut into 1-inch pieces 1/2 cup Creole or grainy mustard 1/4 cup mayonnaise 1 teaspoon honey 1 teaspoon hot sauce
1/2 teaspoon white wine vinegar Instructions: Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray. For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don\u2019t overmix. Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes. For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl. Serve the mini corn dog muffins warm with the mustard sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 1710,"Kentucky Hot Browns 8 slices thick cut maple bacon 1/4 cup brown sugar 6 slices good quality white sandwich bread 3 tablespoons butter 1/4 cup all-purpose flour 2 cups milk 1 cup grated white Cheddar 1/2 cup grated Swiss cheese (recommended: Kerrygold) Salt and freshly ground black pepper 1 roasted turkey breast, sliced 1/4-inch thick (about 12 ounces total) 1/4 cup grated Parmesan 1 cup red grape tomatoes, halved 1 cup yellow pear tomatoes, halved or quartered depending on size 2 tablespoons chiffonade basil leaves 2 teaspoons olive oil Pinch salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Lay the bacon out on parchment lined, rimmed baking sheet and sprinkle each slice with a thin, even layer of brown sugar. Bake until the bacon is beginning to brown and crisp, but is not completely done, about 8 to 10 minutes. It will continue to cook with the hot browns. Remove from oven and set aside. Toast the bread in a toaster, until lightly browned. Cut each piece of toast diagonally into triangles and overlap 3 triangles into each of 4 individual oval-shaped baking dishes. Alternatively, hot browns can be assembled and baked on ovenproof dinner plates. Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until the bubbling begins to diminish, indicating that the water in the butter is evaporating. Add the flour and stir with a wooden spoon to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown. Add the milk all at once, and continue to stir with a wooden spoon or whisk, while bringing mixture to a simmer. Continue to cook until smooth and thick, using a whisk to break up any lumps that form. Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined. The cheese will thicken the sauce, so additional milk may be added, if desired. Season with salt and pepper, to taste. Cover the toast in each baking dish with about 1/4 cup of sauce. Then top with a layer of roasted turkey. Cover the turkey with additional sauce and put 2 strips of the bacon on top in a crisscross fashion. Sprinkle each dish with about 1 tablespoon of grated Parmesan and bake until bubbly, about 10 minutes. While the hot browns are baking, combine all the ingredients for dressed tomatoes in a medium-size bowl and toss to combine. During the last 2 to 3 minutes of baking, turn on the broiler to brown the tops of the hot browns. Remove from oven and serve hot, with a small dish of tomatoes on the side or piled atop the hot browns, if desired. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 1711,"Buttery Beans With Almonds 1 pound halved wax beans 1 pound halved green beans salt water 1/4 cup sliced almonds 3 tablespoons melted butter 1 tablespoon lemon juice 2 tablespoons chopped chives salt and pepper Instructions: Boil 1 pound each halved wax beans and green beans in salted water until crisp-tender, 8 minutes; drain. Cook 1/4 cup sliced almonds in 3 tablespoons melted butter until golden, 4 minutes. Remove from the heat; stir in 1 tablespoon lemon juice. Toss with the beans and 2 tablespoons chopped chives. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1712,"Remoulade Sauce 1 scallion, green and white parts, chopped 1 cup aioli, store-bought 3 tablespoons whole-grain Dijon mustard 2 tablespoons fresh lemon juice Hot sauce, to taste Pinch salt and freshly ground black pepper Instructions: Pulse all of the ingredients in a food processor until smooth. Pour into a covered container and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1713,"Noodle Soup for Needy People 6 ounces udon noodles (dried, from a packet) 3 cups chicken or vegetable or dashi broth 1 teaspoon brown sugar 1 star anise 1 teaspoon minced ginger 2 tablespoons soy sauce 3/4 cup bean sprouts 3/4 cup sugar snaps 3/4 cup sliced shiitake mushrooms 2 heads baby bok choy, finely sliced 2 tablespoons freshly chopped cilantro leaves Instructions: Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.) When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up. Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1714,"Peanut Butter and Chocolate Biscotti 10 tablespoons unsalted butter (1 stick plus 2 tablespoons) 2 1/2 cups all-purpose flour 2 3/4 teaspoons baking powder 1/2 teaspoon fine salt 3 large eggs 1 1/4 cups sugar 2 teaspoons pure vanilla extract 1/2 cup smooth natural peanut butter, room temperature 1 1/4 cups dry roasted peanuts 1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces) Instructions: Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly. Whisk the flour, baking powder, and salt together in a large bowl. Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined. While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces. Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes. Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve. Store cookies in a tightly sealed container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1715,"Pork Scallopini with Spaghetti Squash 1 spaghetti squash (about 3 pounds) 8 pork scallopini or thin cutlets (about 1 1/4 pounds) Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 2 1/2 tablespoons unsalted butter 1 tablespoon capers, drained 1/2 cup dry white wine Juice of 1 lemon 1/2 cup low-sodium chicken broth 1/2 cup chopped fresh parsley and/or chives 1 pint grape or cherry tomatoes Instructions: Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven. Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat. Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 1716,"Celeriac Remoulade 1 pound/450 g celeriac (1 medium) 1 Granny Smith apple 1 egg yolk 1 teaspoon white wine vinegar 1 tablespoon grainy Dijon mustard 1 cup/250 ml grapeseed oil Salt and freshly ground black pepper Lemon juice, to taste 2 teaspoons crushed fennel seed Instructions: Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 1717,"Tea Braised Hanger Steak with Root Vegetables 2 pounds hanger steak, cleaned and cut 1-inch dice Salt and freshly ground black pepper Canola oil, to cook 2 large onions, 1-inch dice 1/4 cup minced garlic 1/4 cup minced ginger 1 large carrot, peeled and 1-inch roll cut 2 ribs celery, 1-inch pieces 1 celeriac, peeled, 1-inch dice 1 large sweet potato, peeled, 1-inch dice 2 parsnips, peeled and 1-inch 2 cups cabernet sauvignon 1/2 cup naturally brewed soy sauce 4 ounces palm sugar (may substitute brown sugar) 2 Lapsang Souchang teabags (Recommended: Honest Tea Co.) 1 to 2 quarts water, to cover Instructions: Season the meat lightly with salt and pepper. In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside. In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes. Add the carrots, celery, celeriac, potatoes and parsnips. Saute for 4 to 5 minutes. Deglaze with wine and reduce by 50 percent. Add the soy, sugar, seared meat teabags and water to cover. Check for seasoning. (The flavor of the braising liquid will be the flavor of the final product. Make sure it is right on!) Bring pot to a boil and lower heat to a simmer. Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart. In a large pasta bowl, ladle in stew, and enjoy. Wine Suggestion: Honig Cabernet Sauvignon 1997 ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 1718,"Pork and Rice, Second Time Around Half of prune stuffed pork, thinly sliced Half of cooked rice, at room temperature or slightly reheated in microwave Boston or romaine lettuce leaves, washed Vinaigrette with oil and ground cumin, lime or orange zest and lime juice Chopped chives, parsley or cilantro for garnish Instructions: Remove surface fat from pork and cut into slices. Dress the rice with a dressing made with oil, fresh lime juice and grated lime zest. Toss rice with vinaigrette; refresh with herbs and serve with sliced pork. Can serve with a hot Indian pickle. ","[Rioja, Tempranillo, Garnacha]" 1719,"Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette 1 tablespoon finely grated fresh ginger 2 garlic cloves, minced 1 green onion, minced 2 tablespoons cilantro leaves, minced 1 tablespoon rice wine vinegar 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 2 tablespoons canola oil, divided 1 tablespoon sake (only if an open bottle is nearby) 12 bite-sized sea scallops Salt and pepper 1/2 cup sesame seeds Instructions: In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
Place 1 teaspoon of vinaigrette in each soup spoon.
Season scallops with salt and pepper.
Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.

• The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
  Recommended beverage: cold sake ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 1720,"Affogato 2 cups vanilla ice cream 1 cup double-strength or espresso-style coffee, freshly brewed with 1 teaspoon ground cinnamon 1 1/2 tablespoons shaved bittersweet chocolate Instructions: Using a melon ball scoop or a small ice cream scoop, fill each cappuccino cup or a small bowl with 3 mini scoops of ice cream. Pour just a little coffee over the ice cream and garnish with the chocolate shavings. Serve immediately. ","[Barolo, Barbaresco, Dolcetto]" 1721,"Shot Glass Apps: Hummus and Veggies Two 15-ounce cans garbanzo beans (chickpeas), drained and rinsed 2/3 cup tahini (roasted, not raw) 1/3 cup freshly squeezed lemon juice 1/4 cup olive oil 2 cloves garlic, mashed and then minced 1/2 teaspoon salt, plus more if needed Toasted pine nuts, for garnish Chopped fresh parsley, for garnish Carrots, cut into 2-inch strips, for serving Cucumbers, cut into 2-inch strips, for serving Bell peppers, cut into 2-inch strips, for serving Instructions: In a food processor, combine the garbanzo beans, tahini, lemon juice, olive oil, garlic and 1/2 cup water and process until smooth. Add the salt, starting at 1/2 teaspoon; add additional salt to taste if needed.
Spoon into shot glasses and sprinkle with toasted pine nuts and chopped parsley. Artfully place an assortment of the carrots, cucumbers and peppers into the hummus. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1722,"Arugula, Watermelon and Feta Salad 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup minced shallots (1 large) 1 tablespoon honey 1/2 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 cups baby arugula, washed and spun dry 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes 12 ounces good feta cheese, 1/2-inch diced 1 cup (4 ounces) whole fresh mint leaves, julienned Instructions: Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1723,"Prosciutto and Honeydew Bites with Balsamic and Black Pepper 3 tablespoons balsamic vinegar Freshly ground black pepper
Twelve 1 1/2-inch cubes honeydew melon 6 thin slices prosciutto, halved
12 small fresh basil leaves
Instructions: Put the vinegar in a small saucepan or skillet with 1/4 teaspoon pepper and simmer over medium heat until reduced to about 1 tablespoon, about 5 minutes (be careful; it can burn quickly towards the end). Remove from the heat and set aside. Wrap each piece of honeydew in a prosciutto half and top with a basil leaf, inserting a small pick to secure everything. Drizzle with some of the reduced vinegar and grind a little more black pepper on top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 1724,"Parisian Chicken Salad 4 cups mixed baby greens, rinsed and patted dry 1 cup sliced mushrooms 1 cup diced fennel 1 cup julienned carrots 1 cup diced celery 1 (14-ounce) can baby artichokes, drained and quartered 1 cup calamata or nicoise olives 1/2 cup thinly sliced scallion 1 whole boneless, skinless chicken breast, cut into halves and pounded to 1/2-inch thick 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried thyme, crumbled Salt and freshly ground pepper, to taste 1 tablespoon olive oil 1/2 cup dry white wine 1/2 cup canned chicken broth 1 to 2 teaspoons Dijon mustard, or to taste 2 to 3 tablespoons olive oil, or to taste 1 tablespoon balsamic vinegar Instructions: In a large salad bowl combine the greens, mushrooms, fennel, carrots, celery, artichokes, olives, and scallion, and toss the mixture to combine. Pat the chicken dry and season with the thyme, salt, and pepper. In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the chicken, and saute it for 2 minutes. Turn and cook for 1 minute more. Transfer the chicken to a plate. Add the wine to the skillet and reduce it by half. Add the broth, whisk in the mustard, and return the chicken to the skillet. Simmer 2 to 3 minutes, or until the chicken is cooked through and springy to the touch. Transfer the chicken to a plate, reduce the remaining liquid to 1/2 cup, and pour it into a small bowl. Make the dressing: Add the olive oil, whisking, to the bowl of reduced cooking liquid and whisk in the vinegar and salt and pepper, to taste. Cut chicken into slices and add to the salad bowl. Pour juices from plate into dressing, whisking to combine, and drizzle over salad. Toss mixture until chicken and vegetables are well coated with dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1725,"Papaya, Shrimp and Avocado Salad with cl-Lime 2 papaya, cut in half lengthwise, seeds removed 1 cup cooked rock shrimp or other cooked shrimp chopped in small pieces 1 avocado, peeled and cut in small dice 3 jalapeno chiles, seeded, minced 1 large red onion, cut in very small dice 1 mango, peeled, cut in small dice 1/4 cup chop cilantro 2 limes, juiced 1/4 cup olive oil Salt and pepper Instructions: Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice. Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1726,"Chive Roasted Potatoes with Horseradish-Sour Cream and Caviar 2 pounds new red potatoes (or a mixture of red and purple) 2 tablespoons extra-virgin olive oil 2 tablespoons fresh chives, finely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup sour cream 1 teaspoon prepared horseradish 1 (2-ounce) jar caviar Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon chives, salt, and pepper, and toss to coat well. Arrange the potatoes separately on the baking sheet. Roast until the potatoes are cooked through, about 35 to 40 minutes. Remove from the oven and set aside to cool. In a small bowl, mix the sour cream and horseradish. To assemble, top the roasted potatoes with a dollop of the sour cream mixture and a sprinkling of chives. Add a small amount of caviar with a plastic spoon. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1727,"Nanny Flay's Sauerbraten with Braised Cabbage and Noodles 3 tablespoons canola oil 1 (4 to 5 pound) boned and rolled beef rump roast 2 medium-size yellow onions, peeled and coarsely chopped 2 stalk celery, coarsely chopped 1 large carrot, peeled and sliced thin 3 cloves garlic, crushed 1 cup white wine vinegar 1/2 cup white wine 4 cups cold water 6 whole cloves 8 black peppercorns 2 bay leaves 8 sprigs parsley 6 sprigs fresh thyme Salt and freshly ground pepper 3 tablespoons unsalted butter 3 tablespoons flour 12 gingersnaps, finely crushed 2 tablespoons honey 3 tablespoons unsalted butter 1 large yellow onion, peeled, halved and thinly sliced 3 pounds red cabbage, cored and shredded 1/2 cup reserved cooking liquid from sauerbraten 1/2 cup white wine Salt and freshly ground pepper 1 1/2 pounds egg noodles 4 tablespoons unsalted butter 1/4 cup finely chopped flat-leaf parsley Salt and freshly ground pepper Instructions: Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with braised cabbage and buttered noodles. Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes. Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 1728,"Lime Spritz Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 1 1/4 cups confectioners' sugar 2 teaspoons finely grated lime zest 1 large egg 1 teaspoon pure vanilla extract 4 drops green gel food coloring Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Sift together the flour, baking powder and salt into a medium bowl. Beat the butter, confectioners' sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low; add the flour mixture and beat until just combined. Transfer two-thirds of the dough to a separate bowl and set aside. Add the food coloring to the remaining one-third of the dough and beat with the mixer until combined. Assemble a cookie press according to the manufacturer's instructions. Working in batches, fill the press with about 3 tablespoons plain dough, then 3 tablespoons green dough, then 3 more tablespoons plain dough. Press cookies about 1 inch apart onto 2 ungreased baking sheets. Bake, switching the pans halfway through, until the cookies are set but not browned, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. ","[Prosecco, Sauvignon Blanc, Riesling, Pinot Grigio]" 1729,"Towering Birthday Cake 1 cup butter 1 cup shortening 3 cups confectioners' sugar 1/2 cup cocoa powder 2/3 cup milk 2 teaspoons orange extract 12 ounces mini semisweet chocolate chips 4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 pound butter (2 sticks), softened 1 1/2 cups sugar 4 eggs plus 2 yolks, well beaten 2 teaspoons vanilla extract 1 1/2 cups milk 1 cup sugar 1 cup water 1 tablespoon rum Instructions: For Chocolate Buttercream Frosting: In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment until creamy. Add the cocoa to the butter mixture along with the milk and extract. Continue to mix until well combined. Turn off the mixer and gently fold in chocolate chips with a spatula. Set frosting in the refrigerator to firm up to a spreadable consistency while the cake is prepared. Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with nonstick cooking spray, including sides. Cut a sheet of parchment paper to fit the pan bottoms and lay in place. Then spray the paper. Sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream the butter until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, a little at a time. Stir in the vanilla until well blended. Scrape down the sides of the bowl. Gradually mix in the dry ingredients in 3 batches, alternating with the milk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure. Mix until the batter is smooth. Pour the batter into the prepared pans and smooth the surface with a spatula, the pans should be 2/3 full. Place pans on the middle rack of the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean and the cake springs back when touched. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, peel off the paper and let cool for at least 1 hour. Level the tops of the cakes with a serrated knife if domed in the middle. To divide each cake in half to give 4 layers: cut a vertical notch on the side of the cakes so you can easily line up the layers when assembling. Place one hand flat on top and the serrated blade along the side of the cake. Rotate the cake against the knife as you slice. Carefully separate the layers and brush away any loose crumbs. To make sugar glaze: combine sugar, water and rum in a small saucepan. Boil for 2 to 3 minutes. Brush the sugar glaze on the cake layers to moisten and add extra flavor. Put a cardboard cake round or plate on a lazy Susan; so it easier to turn and frost the cake. Lay 1 cake layer on the plate. With a metal spatula, spread about 1/2 cup of chocolate buttercream frosting on top of the base. Carefully place another cake layer on top. Do this for the remaining 2 layers. Frost the top and sides of the cake thoroughly. Refrigerate for 45 minutes before decorating or cutting. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 1730,"Greek Wet Rub 1/4 cup kosher salt 2 tablespoons black peppercorns, ground 2 tablespoons ground sumac
2 tablespoons dried oregano
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil 1 tablespoon light brown sugar
1 tablespoon sherry vinegar
Instructions: Add the salt, ground peppercorns, sumac, oregano, lemon juice, olive oil, brown sugar and vinegar to a mixing bowl and mix to combine. Use on your favorite protein and cook as desired. The rub will last up to 4 days if stored in the fridge. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 1731,"Lemon Pepper Chicken Tenders 1 1/2 pounds chicken breast tenders, 20 pieces 2 lemons, juiced and zested 1/4 cup extra-virgin olive oil, eyeball it Coarse black pepper Coarse salt Instructions: Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1732,"Warm Sabayon with Glazed Plums and Raspberries 1/4 cup light brown sugar 2 tablespoons unsalted butter 1 pound firm ripe plums, halved and pitted 2 cups raspberries 4 large egg yolks 1/4 cup granulated sugar 1/4 cup chardonnay Pinch fine salt Instructions:

1. Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes. Add the plums and cook until soft and coated with syrup, 8 to 10 minutes. Remove from the heat; stir in the raspberries.
2. Meanwhile, make the sabayon: Put about 1 inch of water in a saucepan and bring to a simmer over medium-high heat.
3. In a heatproof bowl that can rest in the saucepan without touching the water, beat the egg yolks and sugar with a large whisk, making sure to scrape the sides of the bowl. Add the wine and salt and beat until foamy. Set the bowl on the pan and continue whisking constantly, moving in a circular motion around the bowl, until the eggs can hold a thick ribbon, 4 to 6 minutes. Remove from the heat and continue whisking to cool slightly. Serve the fruit warm in shallow bowls or small glasses with sabayon spooned on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 1733,"Grilled Buffalo Chicken Cutlets 4 (6-ounce) chicken cutlets Kosher salt and freshly ground black pepper Olive oil, for greasing grill grates 1/2 cup hot sauce (recommended: Frank''s Hot Sauce) 3 tablespoons butter 1 teaspoon smoked paprika 1 teaspoon apple cider vinegar 1 clove garlic, finely minced Blue Cheese Slaw, recipe follows 1 small (1 1/2 pound) head green cabbage 1 small shallot, peeled 1 large carrot, peeled 4 ounces Danish blue cheese, crumbled 1/4 cup buttermilk 1/4 cup light sour cream 1/4 cup light mayonnaise 2 teaspoons apple cider vinegar 1/2 teaspoon celery seed Kosher salt and freshly ground black pepper Instructions: Preheat your grill to medium-high heat. Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper. Using a clean tea towel, oil the grill grates. Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through. While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw. Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl. Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 1734,"Niter Kibbeh: Ethiopian Spiced Butter 6 pounds unsalted butter 1/3 cup bishop seed (also known as ajwain, similar to thyme) 1/3 cup cardamom seeds 1/3 cup black cumin 1/3 cup koseret (dried woodsy flavored herb, dried oregano can be substituted) Instructions: Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1735,"Gluten-Free Cookies-n-Cream Waffles 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt Gluten-free cooking spray, for greasing 1 1/2 cups milk 2 large eggs, at room temperature 1/3 cup canola oil 2 teaspoons pure vanilla extract 1/4 cup white chocolate chips 1/3 cup finely crushed gluten-free sandwich-style cookies, such as Glutino, plus larger pieces for scattering and topping
   1/3 cup finely crushed gluten-free sandwich-style cookies, such as Glutino, plus larger pieces for scattering and topping Whipped cream, for topping Chocolate syrup, for topping Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
   For the waffles: In another large bowl, whisk together 1 1/2 cups of the gluten-free flour blend, sugar, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
   Preheat a Belgian waffle iron to medium-high and grease with gluten-free cooking spray. In a small bowl, whisk together the milk, eggs, oil and vanilla; stir into the flour mixture until combined. Stir in the chocolate chips, then lightly fold in the cookie crumbs.
   Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; scatter over some of the larger cookie pieces. Close the waffle iron and cook until crisp, about 4 minutes. Cook the remaining waffles and top with whipped cream, chocolate syrup and more cookie pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1736,"Fresh Fruit and Vegetable Salad with cl and Lime 1 small jicama 1 small English cucumber
   1 small ripe cantaloupe
   1 small ripe pineapple
   1 small ripe mango
   1 cup raspberries
   2 to 3 tablespoons honey
   2 limes, juiced
   Zest of 1 lime
   Kosher salt
   Ground cl piquin
   Instructions: Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the cucumber, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe, discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel from the pineapple and halve. Reserve half for another use. Halve the remaining half, remove the core, and thinly slice. Peel the mango, cut off the cheeks, and thinly slice. Combine the prepped fruit in a bowl with the raspberries. Add the honey, lime juice, zest, some salt and cl powder to taste. Cover and marinate in the refrigerator for at least 30 minutes before serving. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 1737,"Gina's Sweet Mint Tea 8 ounces cold water 6 tea bags 1/2 cup water 1/2 cup sugar 1 cup freshly chopped mint leaves Ice cubes Instructions: In a pot, boil the water with the tea bags. Once liquid has boiled, remove the pot from heat. Remove tea bags after desired bold/mild flavor. In a small saucepan, add water, sugar and mint and place over medium heat. Bring liquid to a boil then remove from the heat. Allow the syrup mixture to cool. Pour syrup into tea and mix together well. Serve tea over a glass of ice. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1738,"Smoked Sausage and Baked Bean Soup 1 tablespoon vegetable oil 20 smoked cocktail sausages (half of a 14-ounce package), halved 2 stalks celery, diced 1 carrot, diced 1 small onion, chopped Kosher salt and freshly ground pepper 1 14-ounce can cherry tomatoes 1 15-ounce can white beans (do not drain) 1 8-ounce can baked beans 2 cups low-sodium chicken broth 2 tablespoons roughly chopped fresh parsley 1 cup shredded cheddar cheese (about 4 ounces) Instructions: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon. Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes. Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1739,"Prairie Sushi One 8-ounce package cream cheese 1 tablespoon fresh chopped basil 1 teaspoon fresh minced chives 1 tablespoon fresh chopped parsley 1 tablespoon lemon juice Salt and freshly ground black pepper 6 taco-sized flour tortillas 1 pound thinly shaved turkey 3 carrots, julienned 1 cucumber, julienned Instructions: Mix the cream cheese, basil, chives, parsley, lemon juice, and sprinkle with salt and pepper together in a bowl. Lay out the tortillas and spread with the herb cream cheese mixture. Next, layer on the turkey, carrots and cucumber onto each tortilla. Like making sushi, roll the tortillas up tightly, then wrap in plastic wrap and refrigerate, about 1 hour. When ready to serve, unwrap the sushi rolls and slice into quarters. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 1740,"Fennel and Greens Salad 1/4 cup fresh orange juice (1 orange) 3 tablespoons white wine vinegar
   1 tablespoon honey
   1 tablespoon minced red onion or shallot
   1/4 cup extra-virgin olive oil
   Kosher salt and freshly ground black pepper
   2 cups thinly sliced fennel, plus 2 teaspoons roughly chopped fronds (1 small bulb) 1 cup thinly sliced breakfast radishes 2 oranges, cut into supremes 1 1/2 to 2 cups upland cress or other peppery salad green, such as watercress or arugula
   1/2 cup roughly chopped roasted, salted pistachios
   1/4 cup roughly chopped pitted Castelvetrano olives
   Kosher salt and freshly ground black pepper Instructions: For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.) For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper. Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1741,"Summer Vegetables in a Creamy cl Cheese Sauce 1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice Salt and pepper 1 tablespoon olive oil 1 large garlic clove, minced 1 medium onion, finely chopped, about 1 cup 1 large ripe tomato, chopped, about 7 ounces 2 cups fresh corn kernels cut form the cob, or 10-ounce package frozen corn, or 16 ounce can plain corn, drained 2 poblano chiles, roasted, peeled, and finely chopped 5-ounce can evaporated skim milk 1/2 pound low fat, not fat free, white Cheddar cheese, diced Instructions: Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat for 2 minutes. Set aside without draining. Heat the oil in a large nonstick skillet over high heat until hot but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes. Stir in the corn and poblanos and simmer 5 minutes more. Add the zucchini and its cooking liquid along with the evaporated milk to the corn-cl mixture and bring to a boil. Reduce the heat to low, stir in the Cheddar, and cook just until it melts. Serve immediately.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1742,"Roasted Carrots and Beets with the Juiciest Pork Chops 1 1/2 pounds carrots, mixed colors if available, peeled 1 1/2 pounds beets, different sizes and colors if available Sea salt and freshly ground black pepper 1 bulb garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole Extra-virgin olive oil 1 orange, juiced A few sprigs fresh thyme, leaves picked A few sprigs fresh rosemary, leaves picked 5 tablespoons balsamic vinegar 4 thick organic pork loin chops, skin on 8 fresh sage leaves 1 lemon Instructions: Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor. Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole. Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden. While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling. Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper. When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
   ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 1743,"Cabbage-Potato Soup 2 tablespoons oil 3 cups chopped onion 3 cups shredded white cabbage 2 cups grated Idaho potatoes 2 quarts chicken stock 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup) 2 cups grated carrots 1 cup cream Salt and pepper Instructions: In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 1744,"Smoked Whole Chicken with Honey BBQ Sauce 1/4 cup dark brown sugar 1 tablespoon coarse sea salt
   2 teaspoons cracked black pepper
   2 teaspoons smoked paprika (hot or mild, whichever you prefer)
   2 teaspoons garlic powder
   2 teaspoons onion powder
   1 teaspoon ground mustard
   1/2 teaspoon cayenne pepper
   4 tablespoons softened butter
   One 2- to 3-pound whole chicken
   1 cup ketchup 1/2 cup brown sugar
   1/4 cup apple cider vinegar
   2 tablespoons honey
   1 teaspoon salt
   1 teaspoon smoked paprika
   1 teaspoon garlic powder
   1 teaspoon onion powder
   1/2 teaspoon black pepper
   Instructions: For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl. Preheat your smoker or grill to 275 degrees F. If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches. Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin. Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking. While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool. Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 1745,"New England Lobster Roll 1 pound lobster meat, drained 1/2 cup finely diced celery 1/2 lemon, juiced 3/4 cup mayonnaise 1/2 teaspoon white pepper 4 hot dog buns, toasted Instructions: Toss all ingredients, except buns, lightly until mixed. Divide into 4-ounce portions. Place 1/4 mixture into each hot dog bun. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1746,"Butternut Squash with Pecans and Blue Cheese 4-pounds 8-ounces butternut squash 3 tablespoons olive oil 6 stalks fresh thyme or 1/2 teaspoon dried thyme 1 cup pecans 1 cup crumbled Roquefort or other blue cheese Instructions: Preheat the oven to 425 degrees F. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small. Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30 to 45 minutes or until tender. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1747,"Coconut Cheesecake Thumbprints 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 1 cup granulated sugar 1 teaspoon finely grated lime zest 1 large egg yolk 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 3/4 cup sweetened shredded coconut 2 ounces cream cheese, at room temperature 2 tablespoons sour cream 1/2 cup confectioners\u2019 sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon coconut extract Instructions: Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy and smooth, 2 to 3 minutes. Add the egg yolk and both extracts and mix until combined. Reduce the speed to low. Beat in the flour mixture in 2 batches until just combined. Chill until firm, about 1 hour. Meanwhile, make the filling: Whisk the cream cheese, sour cream, confectioners\u2019 sugar and both extracts in a medium bowl until smooth (the mixture will be stiff but will loosen as you whisk). Position racks in the upper and lower thirds of the oven; preheat to 350? F. Line 2 baking sheets with parchment paper. Place the shredded coconut in a small bowl, breaking up any large clumps. Scoop heaping tablespoons of dough about 1 1/2 inches apart onto the baking sheets. Roll each into a ball and dip the top half in the coconut to generously coat. Make a deep indentation in the center of each ball using a 1/2 teaspoon measuring spoon. Fill with the cream cheese filling. Bake, rotating and switching the pans halfway through, until the cookies are golden on the bottom and some coconut has browned on top, 14 to 16 minutes. Let cool 2 minutes on the pans, then transfer the cookies to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1748,"Buchanan's Negra 1.5 oz. Buchanan's 1 oz. cola Instructions: Add Buchanan's and cola Serve over ice. ",[Whiskey] 1749,"Round 2 Recipe - Pita Pile On with Spicy Yogurt Sauce 1/2 cup plain yogurt 1 teaspoon hot sauce 1 teaspoon chopped fresh mint Salt and freshly ground pepper Salt and freshly ground pepper
   1/2 cup plain yogurt 1 teaspoon hot sauce 1 teaspoon chopped fresh mint Salt and freshly ground pepper
   Salt and freshly ground pepper Reserved 2 chicken thighs from Spanish Chicken, meat removed from bone and shredded, recipe follows Reserved 1 cup vegetables from Spanish Chicken 2 pita bread rounds 3 romaine lettuce leaves, coarsely chopped Reserved 2 chicken thighs from Spanish Chicken, meat removed from bone and shredded, recipe follows Reserved 1 cup vegetables from Spanish Chicken 2 pita bread rounds 3 romaine lettuce leaves, coarsely chopped 3 tablespoons flour 2 tablespoons paprika 1 tablespoon garlic powder Salt and freshly ground pepper 6 chicken thighs (about 1 1/2 pounds) 1/4 cup canola oil One 14.5-ounce can diced tomatoes 2 green bell peppers, diced into 2-inch pieces 1 onion, sliced into thick pieces 2 tablespoons tomato paste 2 cups chicken broth 1 cup rice 1/2 teaspoon crushed red pepper flakes Zest and juice from 1 lemon 1/2 cup pitted green olives (with pimientos) 3 tablespoons flour 2 tablespoons paprika 1 tablespoon garlic powder Salt and freshly ground pepper 6 chicken thighs (about 1 1/2 pounds) 1/4 cup canola oil One 14.5-ounce can diced tomatoes 2 green bell peppers, diced into 2-inch pieces 1 onion, sliced into thick pieces 2 tablespoons tomato paste 2 cups chicken broth 1 cup rice 1/2 teaspoon crushed red pepper flakes Zest and juice from 1 lemon 1/2 cup pitted green olives (with pimientos) Instructions: For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt. For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt. In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely. In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs. In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender. In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.
   In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely. In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs. In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender. In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 1750,"Meatloaf Meatballs with Horseradish Mash and Gravy 3 tablespoons unsalted butter 1 onion, finely chopped
   2 small ribs celery, finely chopped
   3 cloves garlic, finely chopped
   Salt and pepper Salt and pepper
   2 tablespoons fresh thyme, finely chopped
   1/4 cup dry sherry or white wine
   3 slices 1-inch-thick, good-quality white bread, crusts trimmed
   About 1 cup whole milk
   2 pounds ground sirloin
   1/4 cup chopped flat-leaf parsley
   1/4 cup Worcestershire sauce
   2 tablespoons Dijon mustard
   1 large egg plus 1 yolk, lightly beaten
   Olive oil cooking spray
   2 1/2 to 3 pounds russet potatoes, peeled and chunked* Salt
   1 cup sour cream
   1/4 to 1/2 cup half-and-half or heavy cream
   3 to 4 tablespoons horseradish, to your taste
   Coarse black pepper
   1/4 to 1/3 cup chopped chives
   4 tablespoons (1/2 stick) unsalted butter 3 tablespoons all-purpose flour
   3 tablespoons Worcestershire sauce
   Coarse black pepper
   3 cups beef stock
   1 egg yolk, lightly beaten
   Instructions: For the meatballs: Preheat the oven to 400 degrees F. Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool. Soak the bread in milk while the veggies cool. Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork. Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes. For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot. For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen. Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1751,"Super-Simple Sloppy Joes 1can (16.3 ounce) Pillsbury? Grands!? refrigerated buttermilk biscuits 1 pound lean ground beef 1/2 cup chopped green bell pepper 1 small onion, chopped1can (10 3/4 ounce) condensed tomato soup 1/4 cup water 1 1/4 teaspoons chili powder 1/8 to 1/4 teaspoon hot pepper sauce Instructions: Heat oven to 375 degrees F. Bake biscuits as directed on can. Meanwhile, in large skillet, cook ground beef, bell pepper and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in all remaining ingredients. Cover; simmer 10 minutes or until thoroughly heated. To serve, split warm biscuits. Spoon beef mixture into biscuits. ","[Merlot, Zinfandel, Malbec, Tempranillo]" 1752,"Emeril's Favorite Tortilla Soup 1 cup chopped onions 2 teaspoons chopped garlic 1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped 1 1/2 teaspoons salt
   2 tablespoons olive oil 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 tablespoon tomato paste 6 cups chicken stock 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes 1/4 cup chopped fresh cilantro leaves 2 teaspoons fresh lime juice 2 cups vegetable oil, for frying 6 stale corn tortillas, cut into 1/4-inch-thick strips 1 teaspoon Essence, recipe follows 1 avocado, peeled, seeded, and chopped, for garnish
   1 avocado, peeled, seeded, and chopped, for garnish Chipotle Crema, accompaniment, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1/2 cup sour cream 1 teaspoon chopped chipotle peppers in adobo sauce 1/8 teaspoon salt Instructions: In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for about 10 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 1753,"Quickest Roasted Chicken Dinner 2 chicken breasts with skin and on the bone 4 paper thin lemon slices 8 cloves garlic, thinly sliced 4 sprigs thyme or any fresh herb you like Coarse grained salt and cracked black pepper 1 cup fat-free, low sodium chicken broth 1 lemon, juiced Instructions: Preheat oven to 450 degrees F. Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom. Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1754,"Sandy's Sundae 1/3 cup heavy cream 1/4 cup strong coffee or 2 teaspoons instant coffee 1/4 cup light corn syrup 8 ounces dark chocolate, chopped 1 teaspoon vanilla extract 1 cup dulce de leche 1/4 cup heavy cream 1 tablespoon spiced rum 1 scoop coffee ice cream 1 scoop vanilla ice cream 1 scoop chocolate ice cream 1 cup whipped cream 5 small chocolate-covered pretzels 1/4 cup chopped nut brittle 1 chocolate-covered cherry Edible gold sprinkles or glitter Instructions: For the mocha chocolate sauce: In a medium saucepot, heat the cream, coffee and corn syrup over low heat. Once hot, whisk in the chocolate and vanilla. Let simmer for 5 minutes.
   For the dulce de leche sauce: In a small saucepot, whisk together the dulce de leche, heavy cream and spiced rum. Heat over low heat until hot.
   To assemble the sundae: Pour about 2 tablespoon each of the mocha chocolate and dulce de leche sauces in the bottom of a sundae glass. Top with the coffee ice cream, vanilla ice cream and finally the chocolate ice cream. Drizzle with more of the sauces. Top with the whipped cream, garnish with the chocolate-covered pretzels, brittle and just a little drizzle of each of the sauces. Top with the chocolate-covered cherry and sprinkle with the edible gold sprinkles or glitter. Serve immediately. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 1755,"Sauteed Quail in Door Country Cherry Sauce 3 tablespoons butter 8 semi-boneless quail, approximately 4 ounces each 3 tablespoons brandy 1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained) 1 cup cherry juice 1 tablespoon sugar 1 teaspoon fresh thyme 1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water) Instructions: Preheat oven to 350 degrees F. Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 1756,"Pork Chops with Molasses Glazed Apples 4 double cut pork chops (ask your butcher) 4 cups Pork Brine, recipe follows Salt and pepper Salt and Pepper 2 tablespoons butter 2 Granny Smith apples, sliced thin 1/4 cup molasses 1/4 cup cider vinegar 4 ounces sugar 1/4 cup molasses 2 ounces kosher salt 2 quarts water 1/4 cinnamon stick 1/2 tablespoon coriander 1/2 tablespoon whole black pepper 2 garlic cloves, smashed 2 whole cloves Instructions: Place the pork chops in a glass or ceramic baking dish that will hold them comfortably in a single layer. Pour the brine over the chops and place in the refrigerator for 8 hours or overnight. Remove the pork chops from the brine and season well with salt and pepper. Grill or roast until desired doneness, approximately 12 minutes for medium. Remove the chops from the oven and keep in a warm place while you prepare the apples. In a large saute pan, heat the butter over high heat. When it starts to brown add the apples and saute, tossing, for 1 to 2 minutes. Add the molasses, cook for 1 minute and add the cider vinegar and reduce by half. Place a pork chop on each plate and top with some apples and the cooking juices. Combine all ingredients in a medium sized pot and bring to a boil. Remove from heat and let cool in the refrigerator. (Can store up to 1 month in the refrigerator.) ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 1757,"Herbed Potato Salad with Bacon 3 large eggs 2 pounds assorted fingerling potatoes, halved lengthwise Kosher salt 6 slices thick-cut bacon, chopped 4 scallions, thinly sliced 2 stalks celery, sliced 1 cup green goddess dressing (see directions) Freshly ground pepper Instructions: Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat to low and simmer 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside. Meanwhile, put the potatoes in a large pot and cover with cold water by about 1 inch; season generously with salt. Bring to a boil, then reduce the heat to medium and simmer until just tender, about 12 minutes. Drain and let cool 5 minutes. Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1758,"Sour Cream Coffee Cake 1/4 cup sugar 3 packed tablespoons dark brown sugar 1/2 cup walnuts, toasted and coarsely chopped 2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 cups unbleached all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon fine salt Generous pinch freshly grated nutmeg Generous pinch ground mace 3/4 cup unsalted butter, plus more for the pan, room temperature 1 cup sugar 2 large eggs, room temperature 1 cup sour cream 1 1/2 teaspoons vanilla extract Instructions: Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside. Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined. Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1759,"Snickerdoodle Cookie Dough Truffles 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/3 cup packed light brown sugar 1/3 cup granulated sugar 6 tablespoons unsalted butter, at room temperature 2 tablespoons plain yogurt 1 cup white chocolate chips 1 tablespoon vegetable shortening or coconut oil Instructions: Line a baking sheet with parchment paper.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cinnamon, baking soad and salt (see Cook's Note). Beat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour. Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1760,"Blueberry Tea 1/2-ounce Grand Marnier 1/2-ounce amaretto Hot brewed tea Instructions: Add liqueurs to a cup of your favorite tea, in either a snifter or teacup. Add lemon and honey to taste. ","[Cream Sherry, Moscato, Vinho Verde]" 1761,"Chicken in Green Pipian Sauce 4 boneless, skin-on chicken breasts 1/4 cup olive oil Salt and freshly ground black pepper 1 1/4 cup green pumpkin seeds (pepitas) 1 pound tomatillos, husked and rinsed 1 serrano cl, stemmed 1/2 medium white onion, roughly chopped 1 1/2 cups chicken broth, preferably organic, warmed 1/4 cup loosely packed fresh cilantro leaves 1 teaspoon sugar Salt and freshly ground black pepper Instructions: For the chicken: Preheat the oven to 375 degrees F. Slide your fingertips beneath the skin of each chicken breast to loosen. Drizzle each breast with olive oil and sprinkle with salt and pepper, rubbing beneath and on top of the skin. Place the chicken on a baking sheet or in a baking dish and roast in the oven until the chicken is cooked through, about 35 minutes. Set aside and cover with foil to keep warm. Meanwhile, for the sauce: Preheat a large, heavy skillet over moderate heat until hot. Toast the pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer the seeds to a plate to cool. Reserve 2 tablespoons for garnish. In a medium, heavy saucepan, simmer the tomatillos, serrano and onions in salted water to cover until the tomatillos turn a dark green color, about 10 minutes. Using a slotted spoon, transfer the tomatillos, serrano and onions to a blender and puree with the chicken broth, cilantro, sugar and toasted pumpkin seeds until smooth (the sauce will be a little coarse). Season with salt and pepper. To serve, remove the skin from the chicken breasts and slice the chicken crosswise on the bias. Transfer to a serving plate. Spoon the green pipian sauce on top and garnish with the reserved toasted pumpkin seeds. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 1762,"Quick Strawberry Jam 1 quart strawberries, hulled 1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1/4 teaspoon kosher salt
Instructions: Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1763,"Croquetas for Croquetas y Pulpos 1/2 pound russet potato, peeled and small dice Salt 1/4 cup chorizo, small dice
1/4 cup smoked Gouda, small dice
3 tablespoons aioli
1 tablespoon chives, minced
1 1/2 tablespoons whole-grain mustard
4 cups canola oil 1 cup panko, blended to make more fine
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup all-purpose flour
1 cup buttermilk
Salt Instructions: For the filling: Slowly poach potatoes in salted water until slightly undercooked. Drain and let cool. Mash and incorporate chorizo, Gouda, aioli, chives and mustard. Portion into 4-ounce discs, about 1/2-inch thick. For breading and frying: You will need 3 bowls for breading the croquetas. Place oil in a saucepan and heat to 350 degrees F. Mix panko, garlic powder and paprika in the first bowl. Put flour in the second bowl and buttermilk in the third. One at a time, coat croquetas in flour, then dunk in the buttermilk. Repeat the flour, then buttermilk. Finish by placing in the panko and coating well. Place the croquetas in oil and cook until golden brown and hot in the middle, about 4 minutes. Remove from oil and season with salt. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 1764,"Butterfly Chicken with Lemon and Thyme One 3 1/2-pound chicken 1/4 cup olive oil, plus more for greasing grill 2 teaspoons lightly crushed fennel seeds 2 teaspoons chopped fresh thyme 2 cloves garlic, crushed Zest of 1 lemon Juice of 1/2 lemon
Kosher salt and freshly ground black pepper Simple Green Salad, for serving, recipe follows 5 ounces spring mixed greens 1 teaspoon Dijon mustard Juice of 1 lemon 1/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Turn the chicken breast-side down. Use kitchen shears to cut out the backbone of the chicken. Flip the chicken back over and press it down flat with the palms of your hands against the cutting board to open it up like a book. Place the chicken in a large zip-top bag.
Whisk together the olive oil, fennel seeds, thyme, garlic, lemon zest and lemon juice and season with salt and pepper. Pour the marinade over the chicken and place in the refrigerator for at least 3 hours and up to 1 day.
Preheat the grill to medium-high heat.
Use a clean tea towel and wipe the grill grates with oil. Remove the chicken from the marinade and place skin-side down on the grill and close the lid. Grill until the skin is nice and golden and crisp, about 15 minutes.
Once the chicken has nice golden grill marks, turn the grill to medium-low heat. Flip the chicken again, close the grill lid and continue cooking until a thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 20 to 25 minutes longer. Check the chicken occasionally to make sure it's not burning and rotate as necessary.
Cut into 6 to 8 pieces before serving. Serve the chicken on a platter with the Simple Green Salad. Add the greens to large bowl. Add the mustard and lemon juice to another bowl. Drizzle in the olive oil while whisking to emulsify. Season the dressing with salt and pepper. Toss the greens with the dressing and transfer to a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 1765,"Vegetable Fritters with Chick Pea Batter 1 cup fine chickpea flour 1 tablespoon ground cumin 1 tablespoon black mustard seeds 1 teaspoon salt 1 teaspoon dried red pepper flakes 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon cornstarch 1/4 teaspoon ground coriander 1/4 teaspoon baking powder 3/4 to 1 cup water 1 teaspoon peanut or vegetable oil 6 cups vegetable oil for frying 1 bell pepper, cored, seeded, and sliced in 1/2 inch strips 6 medium mushrooms, whole or sliced in half 1 cup broccoli florets 2 cups cauliflower florets Instructions: Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance. To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 1766,"Golden Tilapia 1/3 teaspoon peppercorns 1 clove 2 teaspoons sugar 3 tablespoons soy sauce 2 tablespoons white rum 1/2 teaspoon grated lemon rind 1 tablespoon lemon juice 1 teaspoon ground ginger 1 teaspoon garlic powder 1 pound whole tilapia, filleted Salt and freshly ground black pepper 2 tablespoons olive or peanut oil 1 1/2 cups julienned mixed vegetables, such as carrots, zucchini, yellow squash, bell peppers Instructions: In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, about 1 minute. Transfer to a mortar and crush roughly. In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half. Remove from heat, strain and let cool. Place the fish fillets in the cooled marinade and let sit for 20 minutes. Preheat the oven to 375 degrees F. Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into two piles on a baking pan. Place fillets on the vegetable beds and finish in the oven for 5 to 7 minutes or until done. Brush marinade on finished fish. Serve with vegetables as soon as possible. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1767,"Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes 3 large onions, coarsely chopped 3 to 4 stalks celery, coarsely chopped 4 large carrots, peeled, trimmed and cut into 2-inch chunks 2 beets, peeled, trimmed and cut into 1-inch cubes 3 heads garlic, cut in half 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 star anise 1 cinnamon stick 6 beef short ribs Coarse salt 1 cup all-purpose flour Canola oil 2 (750 ml) bottles red table wine 2 tablespoons cocoa powder 1 cup brown sugar 1 to 2 tablespoons butter, a nub Handful peppercorns Garlic Mashed Potatoes, recipe follows Oil-Poached Cherry Tomatoes on the Vine, recipe follows Green Beans, recipe follows 1 head garlic 1 tablespoon good, fruity olive oil Salt and freshly ground black pepper A sprig or 2 of fresh herbs (rosemary or thyme) 6 large Yukon Gold potatoes, scrubbed but not peeled, and quartered. 1 stick butter 1 cup cream 1 to 2 cups good olive oil (enough to just cover tomatoes in pan) Pinch coarse or kosher salt 2 sprigs fresh herbs 1/2 head garlic, sliced in half 4 vine stems of cherry tomatoes 5 handfuls small green beans (petit haricots verts) Water Salt 1 large shallot 2 tablespoons butter Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside. In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water. Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow. Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour. Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot. Add the butter and cream to the potatoes, and mash well. Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired. In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs. Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 1768,"Stuffed Pork Chops 1/2 cup kosher salt 3 tablespoons sugar 1 tablespoons light brown sugar 2 quarts water 4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone 2 slices bacon, chopped 2 stalks celery, minced 1 small onion, minced 2 cloves garlic, minced 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped sage leaves 2 tablespoons freshly chopped parsley leaves 2 1/2 cups crumbled cornbread 1/4 cup dried cranberries 1/2 cup chicken broth Salt and freshly ground black pepper Instructions: Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well. In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper. In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well. Preheat grill to medium-high heat. Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 1769,"Corn Dog Muffins 1/2 cup stone-ground yellow cornmeal 1/2 cup all-purpose flour
3 tablespoons sugar
1/2 heaping teaspoon fine salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
3 tablespoons butter, melted
Eight 6-inch all-beef hot dogs, ends trimmed, cut into fifths
3 tablespoons dill pickle relish
Instructions: Special equipment: three 12-cup mini muffin tins Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up. Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine. Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish. Bake until golden brown and set, 7 to 10 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 1770,"Chocolate Praline Brains 6 ounces hazelnut praline paste 4 ounces dark chocolate, 58 percent 1 ounce feuilletine 8 ounces almond paste 2 ounces glucose 6 ounces powdered sugar, sifted Instructions: For the chocolate hazelnut center: Melt the hazelnut praline paste and dark chocolate over a double boiler. Stir in the feuilletine. Stir over an ice bath until cool. Once cooled, scoop out 1 tablespoon of the mixture and roll into spheres. Reserve on a sheet pan until the marzipan is ready. For the marzipan: Mix the almond paste and glucose in mixer with a paddle attachment. Slowly add the powdered sugar until the consistency of stiff cookie dough. Remove from the bowl and continue mixing by hand until uniform consistency. To assemble: Roll out a small amount of marzipan into a flat disc. Place a sphere of chocolate hazelnut in the middle of the marzipan disc. Fold up he marzipan over the chocolate, covering the center completely.
","[Port, Tawny Port, Ruby Port, Moscato]" 1771,"Roasted Pork Loin 1/4 cup extra-virgin olive oil One 1 1/2-pound pork tenderloin Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
8 ounces assorted mushrooms, such as cremini and button, quartered 2 cloves garlic, minced 1 medium onion, diced 3 tablespoons all-purpose flour One 750-ml bottle dry white wine, such as pinot grigio
6 ounces fontina cheese, cut into twelve 1 1/2-by-1-inch slices, each about 1/4-inch thick 3 tablespoons chopped fresh flat-leaf parsley Instructions: Position a rack in the center of the oven and preheat the oven to 400 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork on all sides with 2 teaspoons salt and 1 teaspoon pepper. Cook the pork, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a 13-by-9-inch glass or ceramic baking dish.
Add the mushrooms, garlic, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onions are soft, about 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil and cook for 2 minutes.
Pour the wine mixture into the dish with the pork and bake until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest for 15 minutes.
Pour the pan juices into a medium saucepan. Stir in the parsley and keep warm over low heat. Season with salt and pepper.
Cut the pork into twelve 1/2-inch-thick slices. Arrange in a single layer in the baking dish and place a piece of cheese on each slice. Bake until the cheese is melted, 3 to 4 minutes. Spoon the wine sauce over the top of the pork and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 1772,"Gyeran Jjim 1 tablespoon mirin 6 large eggs Kosher salt 1 teaspoon sesame oil, plus more for serving 1 teaspoon dashi powder (beef or seafood flavor) 1 teaspoon thinly sliced scallion greens Instructions: Whisk together the mirin, eggs and 1 teaspoon salt in a medium bowl. Set aside. Brush a 3-cup (5.5-inch diameter) Korean earthenware pot with sesame oil. Combine 1/2 cup water and the dashi powder in the pot and bring to a boil over medium heat. Stir the egg mixture into the pot and cook, stirring gently and constantly with a rubber spatula, keeping an eye on the egg and scraping every bit on the bottom, until the egg is puffed up in the center and almost set but still slightly jiggly, 3 to 4 minutes. There will be a bit of weight and slower movement as the egg sets.
Put a small heatproof bowl on top as a lid and cook over low heat, an additional 2 to 3 minutes. (As it cooks, some liquid will seep through and splatter; that is okay.) Turn off the heat and let rest for 1 minute. Carefully remove the lid and garnish with the scallion greens and sesame oil. Serve with rice and side dishes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 1773,"Corn Tortelli with Tarragon Butter 1 recipe fresh pasta, recipe follows 1/4 cup cornmeal, for storing pasta 2 (14.75-ounce) cans creamed corn, drained well (about 1 1/2 cups total) 1/2 cup mascarpone cheese (4 ounces) 1/4 cup goat cheese (2 ounces) 1/2 teaspoon minced fresh tarragon leaves 1/4 teaspoon freshly ground black pepper 1 egg, for egg wash 1/2 cup butter (1 stick), room temperature 1/3 cup corn (canned or fresh) 1 teaspoon chopped fresh tarragon leaves 1/2 teaspoon lemon zest 1/4 teaspoon kosher salt 1/4 cup grated Parmesan, for garnish 3 cups all-purpose flour 4 eggs 1 tablespoon kosher salt 1 tablespoon olive oil Instructions: For the Corn Tortelli: Begin by rolling out the pasta dough. Sprinkle a baking sheet with cornmeal and set aside. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover the remaining dough with plastic wrap until you are ready to use it. Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth. Then roll it through the remaining settings to the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta. Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside. To form the tortelli, place a sheet of pasta on a dry work surface. Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta. Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli. To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients. To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter. Toss to coat. Sprinkle with Parmesan and serve immediately. Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball. Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes. Roll out the dough to your desired shape. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1774,"Cinnamon Sugar Fry Bread 2 cups canola oil 3 tablespoons ground cinnamon 1/2 cup sugar 2 packages pizza dough, 8 to 10 ounces 1/2 cup fruit preserves, for dipping Instructions: In a large saute pan add about 1-inch of oil and heat to 350 degrees F. Mix cinnamon and sugar together. Remove dough from refrigerator and let rise in an oiled bowl until doubled in size. Roll the dough out to reach about 8 to 10 inches. With a pizza cutter or knife cut dough into 1 by 4-inch pieces. Place dough in the hot oil and cook for 2 minutes on each side or until golden brown. Remove to paper towels to drain and dust with cinnamon and sugar mixture while still hot. Serve warm with fruit preserve dipping sauce. ","[Chardonnay, Riesling, Moscato, Merlot]" 1775,"Ratatouille Stuffed Jack-o-Peppers About 1/2 cup EVOO 2 tablespoons butter 4 cloves garlic, minced 1 cup homemade breadcrumbs or panko 1/2 cup grated Parmigiano-Reggiano 1/4 cup fresh flat-leaf parsley leaves, finely chopped 7 medium red and orange bell peppers (pick square-ish/rectangular shaped ones for better plate presentation) Salt and freshly ground black pepper 1 firm, medium eggplant, peel half the skin, cut into 1/2-inch dice Olive oil spray 2 tablespoons fresh thyme leaves, finely chopped 1 small fresh red cl, finely chopped or 1/2 teaspoon dried flakes 1 medium onion, chopped 1 medium zucchini, 1/2-inch dice 3 ripe plum or small vine tomatoes, chopped 2 cups tomato sauce or passata Instructions: Preheat the oven to 450 degrees F. Heat about 1/4 cup EVOO in a small skillet with the butter. When the butter foams, add the garlic and stir 1 minute. Add the breadcrumbs and stir to soak in the oil and butter. Toast until light golden, then remove from the heat and cool. Mix the cooled breadcrumbs with the cheese and parsley. Trim the tops off 6 peppers and reserve, then scoop out the seeds. Using a small, sharp paring knife, cut out a jack-o'-lantern face in each pepper. Set the peppers upright, and if a pepper is very unstable, trim the bottom to make the pepper stable. Season the peppers on the inside with salt and pepper, invert the peppers and place on a baking sheet, tops alongside. Seed and chop the remaining bell pepper and reserve. Salt the eggplant and drain 15 minutes in a strainer or on a towel. Spray the peppers with a little cooking spray and roast to char the peppers at the edges and tender-crisp doneness, 10 to 12 minutes. Remove from the oven and cool to handle. Heat the remaining EVOO in a large, deep skillet. Add the reserved peppers, thyme, cl, eggplant, onions and zucchini, and some salt and pepper. Cook the vegetables, partially covered and stirring occasionally, until tender, 12 to 15 minutes. Add the tomatoes, stir another minute, and remove from the heat. Combine the breadcrumbs with the vegetables and taste to check seasoning. Pour the tomato sauce into a casserole dish. Stuff the peppers, overstuffing the cavity a bit, and set the tops in place to complete the Jack-o-Peppers. Place the peppers into the dish as you fill them. Cool and store for a make-ahead meal. To serve, preheat the oven to 400 degrees F and roast until the peppers are hot through, 30 to 35 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1776,"Warm Fish Tacos 8 to 12 ounces tilapia or Dover sole Kosher salt and ground black pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 1 package 6-inch flour tortillas Prepared guacamole Diced tomato Diced red onion Chopped fresh cilantro Instructions: Season the fish on both sides with salt and pepper. Heat oil and 1 tablespoon of the butter together in a saute pan over medium-high heat. Saute the fish 2 minutes on each side, until it has a crispy brown crust. Remove from the heat. In a separate saute pan set over medium-low heat, melt the remaining tablespoon of butter. Lightly toast the tortillas on both sides. Keep them warm on a plate by covering with a clean kitchen towel. Using a fork, flake the fish and place a small amount on each tortilla. Top with guacamole, tomatoes, onions and cilantro; roll up. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 1777,"Foil Wrapped Vegetables 5 shallots, peeled and quartered 12 baby new potatoes, quartered 4 medium zucchini, cut into 1inch chunks 2 tablespoons olive oil 2 cloves garlic, sliced 4 sprigs rosemary, leaves removed 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables. Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1778,"Pat's Pulled Pork Tacos 1 teaspoon dried oregano 1 teaspoon chipotle chili powder 1 teaspoon ground cumin 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks 1 medium onion, peeled and quartered 4 cloves garlic, smashed 1 cup chicken stock 1 small can tomato puree 1 tablespoons honey 1 orange, halved and juiced 1 lime, halved and juiced 1 package corn tortillas, warmed Chopped cilantro, for garnish Sour cream, for garnish Zesty Slaw, recipe follows 4 tablespoons rice wine vinegar 2 tablespoons fresh lime juice 1 tablespoon canola oil 1 tablespoon sugar 1 head napa cabbage, shredded 1/4 cup fresh cilantro leaves 4 tablespoons freshly sliced green onions 1 carrot, peeled and shredded Salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl. Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes. Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas, cilantro, sour cream and Zesty Slaw. Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl. Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 1779,"Sauteed Black Sea Bass with Port Beurre Blanc 1/4 cup extra virgin olive oil 4 fillets of black bass, skin on Salt and pepper to taste 2 bunches asparagus 2 tablespoons butter 1 tablespoon minced shallots 1/4 cup white wine 1/2 pound unsalted butter, cold and cubed 1 tablespoon heavy cream 1/2 cup Tio Pepe Sweet Port Chervil leaves for garnish 1 tablespoon chopped chives for garnish Instructions: Preheat oven to 500 degrees. Heat olive oil in a medium saute pan over medium-high heat. When hot, sear fish skin side down. Saute for a couple of minutes, add some whole butter to pan and place in 500 degrees oven to finish, don't turn fish onto flesh side. This process should take 5 to 8 minutes, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet. For the asparagus, break them near the bottom at the natural breaking point. Add to heavily salted boiling water and cook until tender, drain and finish in a saute pan with whole butter. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add the butter a little at a time whisking constantly. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1780,"Shakshuka 2 red bell peppers 1/4 cup extra-virgin olive oil 3 large garlic cloves, thinly sliced 1 1/2 teaspoons kosher salt 3 tablespoons Urfa Biber Harissa, recipe follows 1 tablespoon dark brown sugar 2 teaspoons Quick Preserved Lemons, mashed, recipe follows 2 pounds beefsteak tomatoes, halved and seeded 6 large eggs Chopped flat-leaf parsley, for garnishing 2 tablespoons cumin seed 1 tablespoon coriander seeds 1 teaspoon caraway seeds
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced
1 medium onion, diced
1 tablespoon kosher salt
1 cup urfa biber (aka urfa pepper)
3 tablespoons tomato paste
1/4 cup red wine vinegar
4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary 40 grams kosher salt Instructions: Position an oven rack 5-inches from the top of oven and set the broiler to high. Cut the peppers in half lengthwise, discard the seeds, and place cut-side down on a sheet pan. Broil until the skins are completely charred, about 10 minutes, rotating the pan halfway through. (Or char the peppers over gas burners, turning often.) Transfer the peppers to a large bowl, cover tightly with plastic wrap and allow then to steam for 15 minutes, then rub the skins off under running water. Drain and roughly chop into half-inch squares. Place a 10-inch cast-iron skillet over medium heat for 2 minutes. Add the oil and heat until shimmering, or until it reaches 335 to 350 degrees F. Stir in the garlic and salt and cook until the garlic begins to brown, about 1 minute. Add the harissa, brown sugar and preserved lemons and cook, stirring vigorously, for 30 seconds. Follow with the peppers, then grate the tomatoes directly into the pan using the large holes of a box grater, discarding the remaining pieces of skin. Reduce the heat to medium-low and simmer for 20 minutes, stirring every 5 minutes. Meanwhile, bring a small pot of water to a boil and prepare an ice bath in a large bowl. Carefully lower the eggs (in their shells) into the boiling water and cook for 1 minute then dunk in the ice bath for 30 seconds. Remove to a dish towel. Create 6 divots in the stew with the back of a large spoon or ladle, making them deep enough to hold the eggs without pushing through to the bottom of the pan. Crack the par-cooked eggs into the divots. (I usually break them one by one into a custard cup to protect the yolk.) Cook over medium-low heat until the whites are just set but the yolks are still runny, about 12 minutes. Garnish with chopped parsley and serve immediately. Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes. Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more. Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.
Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible. Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar. Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon. Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using. Expect peak flavor and texture after about a month. As long as they're kept refrigerated, preserved lemons should keep indefinitely. ","[Syrah, Grenache, Tempranillo, Barolo]" 1781,"Italian Egg and Pasta Scramble 1/2 cup orzo pasta 10 large eggs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 ounces smoked mozzarella, cut into 1/2-inch cubes 2 tablespoons thinly sliced fresh basil leaves 1 tablespoon butter 4 ounces pancetta, coarsely chopped 1/2 cup chopped onion 8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces Instructions: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo. Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside. Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes. Transfer the egg mixture to a serving bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1782,"Baked Cauliflower, Leek and Mushroom Macaroni and Cheese 1 stick (8 tablespoons) unsalted butter, plus more for greasing the dish Kosher salt 4 cups 1-inch cauliflower florets (from 1 medium head) 1/2 pound shell pasta (not jumbo) 1 leek, light green and white parts halved lengthwise and thinly sliced crosswise 4 ounces cremini mushrooms, trimmed and sliced 1/4 cup all-purpose flour 4 cups half-and-half 1 bay leaf Two 8-ounce bags Sargento Fine Cut Shredded Sharp Cheddar (4 cups) 1/2 cup plain breadcrumbs 1 teaspoon chopped fresh thyme Instructions: Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish. Fill a large bowl with ice water.
Bring a large pot of generously salted water to a boil. Cook 3 1/2 cups of the cauliflower until crisp-tender, about 2 minutes. Remove the florets with a slotted spoon, and plunge in the ice water to stop the cooking. When cool, strain and reserve.
Return the water in the pot to a boil, and cook the pasta according to the package directions for al dente. Strain the pasta, shaking the colander a few times to drain excess water.
While the pasta is cooking, heat 4 tablespoons of the butter over medium heat in a large pot. When the butter foams, add the leeks, mushrooms and 1/4 teaspoon salt, and cook, stirring occasionally, until the leeks are lightly browned and the mushrooms are tender, about 2 minutes. Sprinkle the flour over the vegetables, and cook, stirring, for 30 seconds. Whisk in the half-and-half and bay leaf, and cook, continuing to whisk, until the mixture comes to a boil and thickens. Lower the heat to a simmer, add 2 teaspoons salt and simmer 1 minute. Remove the pot from the heat, take out the bay leaf and let sit for a minute. Add 3 1/2 cups of the Cheddar, and stir until smooth. Gently fold the cooked cauliflower and pasta into the cheese sauce, and transfer the mixture to the baking dish.
Pulse the remaining 1/2 cup cauliflower in a food processor until it resembles couscous. Melt the remaining 4 tablespoons butter in the microwave, about 1 minute. Add the melted butter, breadcrumbs, thyme and 1/2 teaspoon salt to the food processor and pulse until combined. Sprinkle evenly on top of the pasta mixture. Sprinkle on the remaining 1/2 cup Cheddar, and bake until bubbly and brown on top, 25 minutes. Let stand 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 1783,"Lobster Cobb Salad 3 stalks celery, cut into 2-inch pieces 1 medium onion, quartered 8 sprigs thyme 1/4 cup white wine vinegar Freshly ground black pepper 2 (1 1/2-pound) lobsters 1/2 pound bacon, chopped 6 hard-boiled eggs, chilled 1/2 pound haricots verts, end trimmed and cut into 1/4-inch pieces 2 ripe avocados 2 hearts romaine, trimmed, cut into 1/2-inch slices 1/2 pound yellow and red grape tomatoes, halved 4 ounces Roquefort, crumbled Salt Cobb Salad Dressing, recipe follows 1 shallot, finely chopped 2 tablespoons Dijon mustard 3 tablespoons balsamic vinegar 1 tablespoon sherry vinegar 1/3 cup walnut oil 1/2 cup vegetable oil Salt and freshly ground black pepper Instructions: Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper and boil for 10 minutes. Add the lobsters, cover, and simmer for 8 to 10 minutes, until shells are bright red and lobster is cooked through. Remove the lobsters from the water and immediately shock in ice water to stop the cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. Reserve. Cook the bacon until crisp. Drain on a paper towel lined plate and set aside. Separate the egg whites from the yolks. Pass each separately through a medium strainer or food mill. Reserve. Blanch the haricots verts in a small saucepan of salted boiling water for 1 minute. Drain and shock in ice water. Drain well and set aside. Peel avocados, discard seeds, and cut into 1/2-inch chunks. Place in a bowl and cover with plastic wrap. Reserve. In a mixing bowl, add the romaine and season with salt and pepper. Add 1/3 cup of the dressing and toss. Divide into 4 serving plates. Arrange the toppings in strips on top of the salad mix, starting on 1 end with the bacon, haricots verts, egg yolk, lobster, egg white, tomato, and avocado. Sprinkle the cheese all over the top. Serve the remaining dressing on the side. Combine shallot, Dijon, and vinegars in a large bowl and whisk well. While whisking, slowly drizzle in the oils until it is incorporated into the dressing. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1784,"Stout Braised Lamb Dip 1 leg of lamb 1/2 cup your favorite spice blend (recommended:Squirrelly Beaver Season All) 2 cups chopped celery 2 cups chopped white onion 2 cups chopped carrots 1 cup garlic cloves 6 bottles dark stout beer 1 cup mayonnaise 3 tablespoons teriyaki sauce 2 teaspoons sugar 1 packet au jus mix or beef bouillon Small block Cheddar, grated 6 to 8 hoagie rolls
Instructions: Rub the lamb with the spice blend and place in a slow cooker. Add all the chopped vegetables and garlic cloves over and around the lamb. Pour in 4 of the 6 bottles of stout beer, then add enough water just to cover the lamb. Turn the slow cooker on high, cover, and cook for 4 to 5 hours, or until the lamb easily shreds from the bone. While the lamb is braising, combine the mayonnaise and teriyaki in a small mixing bowl and store in the refrigerator until ready to use. When the lamb is within 1/2 hour or so of being done, start reducing the other 2 bottles of stout in a small pot or saucepan on medium to high heat, allowing the beer to reduce by 1/2. When fully reduced, add the sugar and stir. Taste your reduction; depending on your favorite stout you may need to adjust the amount of sugar to counteract the bitterness of the beer. When seasoned to your liking, turn the heat down to low and cover. When your lamb is ready (the meat is tender and shreds easily), remove the leg from the slow cooker and place in a baking pan. Allow the lamb to rest and cool while transferring your braising liquid from the slow cooker into a large pot. Be sure to pour the liquid through a strainer to remove the cooked vegetables. Discard the vegetables and skim clear the fat and oil from the top of the braising liquid. Put over medium-high heat and reduce by 1/4. When reduced, add the au jus mix, to taste. Stir thoroughly and place over medium heat. The first step of shredding your lamb is removing the three main bones (while shredding, wear gloves and have a bowl of ice water to cool your hands as the meat will still be very hot). Next, remove all non-edible connective tissue and cartilage. As you begin shredding the meat you will be able to identify what is good meat and what isn't. After discarding the bad from the good, you are ready to shred the rest of the meat. Place 6 to7 ounces of shredded lamb per serving in a saute pan over medium-high heat. Add a small ladle, or about 1/4 cup, of the stout reduction to the pan and cover. When the lamb comes back up to temperature, stir, then top with some shredded cheese and cover to melt. Toast your hoagie rolls to your liking and spread the teriyaki mayo on the rolls. Place the lamb on a hoagie. Cut in half and serve with the au jus and your favorite side. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 1785,"Coconut Tofu with Snap Pea Salad 1 14-ounce block extra-firm tofu, drained Kosher salt 1/3 cup instant flour (such as Wondra) 2 large eggs 1/4 teaspoon red pepper flakes, plus a pinch 1 cup sweetened shredded coconut 2/3 cup panko breadcrumbs 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1/4 cup rice vinegar 12 ounces sugar snap peas (about 3 cups) 1 cup chopped fresh cilantro 3 tablespoons apricot preserves Instructions: Preheat the oven to 400 degrees F and line a baking sheet with foil. Slice the tofu from a short side into 1/2-inch-thick sticks. Press the tofu pieces gently between paper towels to remove the excess water, then season generously with salt. Place the flour in a shallow baking dish. Whisk the eggs and 1/4 teaspoon red pepper flakes in another shallow dish. Pulse the coconut and panko in a food processor until roughly chopped; transfer to a third shallow dish and toss with 1 tablespoon olive oil. Dip the tofu pieces in the flour, shaking off any excess, then dip in the egg mixture, letting the excess drip off, and press in the coconut mixture to coat. Arrange on the prepared baking sheet. Bake, rotating the pan halfway through, until the tofu is golden brown, about 25 minutes. Meanwhile, whisk 2 tablespoons vinegar with the remaining 1 teaspoon olive oil in a large bowl. Trim the snap peas and halve crosswise, adding them to the dressing as you go. Add the cilantro, season with salt and toss. In a small bowl, whisk the apricot preserves, 3 tablespoons water, the remaining 2 tablespoons vinegar and a pinch each of red pepper flakes and salt. Serve the tofu with the snap pea salad and apricot dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 1786,"Grilled Vegetable Salad with Feta and Mint 1 red bell pepper cored and cut into 4 pieces 1 eggplant (about 1 pound), cut across into 1/4-inch rounds 1 medium onion, cut into 1/4-inch slices 2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices Olive oil cooking spray 5 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano Salt and freshly ground black pepper 1 cup grape tomatoes, halved 1/4 cup chopped fresh mint 1/2 cup crumbled feta cheese Instructions: Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl. In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta. Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 1787,"Pithiviers 1/2 cup ground blanched almonds 1/4 teaspoon almond and vanilla extracts, each 2 tablespoons dark rum 2 sheets puff pastry 1 egg 1 tablespoon water 1/3 cup sugar 4 tablespoons butter Instructions: In a food processor, grind together the sugar, butter, egg, almonds, extracts and rum until light and fluffy. Line a shallow 6-inch bowl with plastic wrap and spoon in the nut mixture. Smooth the top flat and chill in the freezer 30 minutes to form a disk of firm nut filling. Preheat oven to 475 degrees F. Meanwhile, roll the puff pastry out a bit thinner just to flatten it and make the sheets square, about 10 inches, then chill them. Using a pizza cutter and a lid or cake pan as your guide, cut the largest disk possible out of both pieces of pastry. In a small bowl, whisk together the egg and water to make an egg wash. Place one of the pastry disks on a parchment lined sheet pan and paint a 2-inch border on the edge of the pastry with the egg-wash. Pop the chilled nut filling out of the bowl, peel off the plastic, and place it in the center of the pastry. Carefully place the second pastry disk on top and ease it over the nut filling smoothing it out on the edges to match up the bottom piece. Brush the whole top surface with egg wash. Using a small sharp knife, score the surface of the pastry decoratively in a spiral pattern. Bake for 15 minutes, then turn the oven down to 400 degrees F for 30 to 40 minutes more. Ten minutes before the cake is done, sprinkle it with powdered sugar then finish baking. Cut into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1788,"Southwest Beef Lettuce Wraps 1 tablespoon olive oil 1 red bell pepper, diced 1 jalapeno, diced 1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
8 medium inner romaine lettuce leaves (from a romaine heart)
1 cup shredded pepper jack cheese 1/2 cup chopped tomatoes
2 red onions, diced
2 avocados, each sliced into 8 slices 2 ears fresh corn, cooked and kernels sliced off
1 container sour cream
1/2 cup fresh cilantro leaves 2 limes, each cut into 4 wedges Instructions: In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine. Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 1789,"Mint Chocolate Chip Cookies with Ice Cream 1 package store bought chocolate chip cookie mix (dry ingredients), available on baking aisle of market (recommended: Duncan Heinz or Betty Crocker)- check label to see what the mix-in ingredients are, i.e. butter and egg Green vegetable food coloring 1 teaspoon mint extract 2 pints peppermint stick flavor or mint chocolate chip ice cream Instructions: Preheat oven according to the cookie mix package directions. Prepare the cookie mix according to directions with the addition of a few drops of green food coloring and the mint extract. Adjust deepness of the color to your liking, 3 drops is enough to make it a medium color green. Scoop heaping tablespoons of the cookie batter between 2 cookie sheets, you should get about 2 dozen scoops. Bake cookies until just lightly golden at the edges, remove and cool slightly. Serve with peppermint stick or mint chocolate chip ice cream. For a fun, tasty and minty ice cream sammy, place small scoops of ice cream between 2 cookies. Push the ice cream to the edge and coat in mini dark chocolate chips or chocolate shavings. Place in freezer individually wrapped. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1790,"Dumplings 3 cups all-purpose flour, plus more for dusting 3/4 cup minced mixed fresh herbs and celery leaves 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt Freshly ground pepper 6 tablespoons cold unsalted butter, cut into small pieces 1 1/2 cups cold buttermilk Instructions: Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk. Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle. Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1791,"Mascarpone and Grape Puff Pastry Bites 1 sheet frozen puff pastry, thawed 1/4 cup store-bought crumbled bacon bits 1/2 cup mascarpone 1/2 cup halved seedless grapes 2 tablespoons chopped flat-leaf parsley Instructions: Preheat oven to 400 degrees F. Unfold puff pastry and cut into 3 equal pieces along the fold. Roll each sheet out slightly. Using a 2 1/2-inch cutter, cut 4 rounds out of each strip, giving you 12 rounds total. Using a 1 1/2-inch cutter, press into each round, making a solid indentation without cutting completely through the pastry. Place rounds on a baking sheet lined with parchment paper and top with a baking rack. This will keep the rounds uniform and even as they puff up during baking. Bake until rounds are golden, about 20 to 25 minutes. Transfer to a rack to cool slightly, about 5 minutes. Using the tip of a spoon, carefully remove the inner circle of the puff pastry creating a nest. Fill each nest with 1 teaspoon of the bacon bits and top with 2 teaspoons of the mascarpone. Garnish with grape halves and a sprinkle of parsley. Serve on individual plates or a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 1792,"Deep-Dish Reuben Pierogies One 16-ounce package cheese pierogies 2 tablespoons unsalted butter
1/2 cup sauerkraut
2 cups shredded Swiss cheese
8 ounces good corned beef, sliced into 1/4-inch-thick slices and chopped into cubes (you could also use pastrami)
1 tablespoon toasted caraway seeds
1 tablespoon minced fresh chives 18,000 Island Dressing, recipe follows 1 cup mayonnaise 2 tablespoons gochujang
2 tablespoons diced pickled jalapenos
1 teaspoon Dijon mustard
Instructions: Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry. Preheat the oven to broil. Heat a 12-inch ovensafe nonstick skillet over medium heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4 to 5 minutes a side. Remove from the heat. Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef. On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2 to 3 minutes. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing. Mix the mayo, gochujang, jalapenos and mustard in a small bowl. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1793,"Sweet Potato Fritters Corn oil, for frying 1 cup mashed, roasted and peeled sweet potato 1 cup whole milk fresh ricotta 1/4 cup confectioners' sugar, plus more for dusting Kosher salt and freshly cracked pepper 1/2 cup self-rising flour Instructions: Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F. In a large bowl combine the potato, ricotta, sugar, salt and pepper, to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined. Working in batches to avoid crowing the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes. Drain on paper towels and dust with confectioners' sugar and a pinch of salt. Arrange them on a serving dish and enjoy! Cook's Note: Be sure to let the oil return to 365 degrees F between batches. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1794,"Summer Filet of Beef with Bearnaise Mayonnaise 1 whole (4- to 5-pound) beef tenderloin, trimmed and tied 6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
3/4 cup minced shallots (3 shallots)
4 tablespoons minced fresh tarragon leaves, divided
1/2 cup dry white wine
1/4 cup tarragon or white wine vinegar
3 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice, at room temperature
1 tablespoon Dijon mustard
1 cup vegetable or canola oil, at room temperature
1/2 cup good olive oil, at room temperature
Instructions: Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil. Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important. Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature. Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes. Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve. Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the barnaise mayonnaise on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 1795,"Ham and Eggs with Greens 2 teaspoons white wine vinegar 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 7-ounce boneless ham steaks, halved and patted dry 8 large eggs 1 red bell pepper, thinly sliced 1 5-ounce package mesclun greens (about 8 cups) 1 tablespoon chopped fresh chives 1 small baguette, halved, split and toasted Instructions: Whisk the vinegar, mustard and a pinch each of salt and pepper in a large bowl. Gradually whisk in 1 tablespoon olive oil until smooth. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the ham and cook until browned, 2 to 3 minutes per side. Remove each piece to a plate. Reduce the heat to medium low. Working in batches, crack the eggs into the skillet and cook, without flipping, until the whites are set but the yolks are still runny, 4 to 5 minutes. Season with salt and pepper. Divide among the plates. Add the bell pepper, mesclun greens and chives to the bowl with the vinaigrette and toss to coat. Season with salt and pepper. Add the salad to the plates. Serve with the baguette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1796,"Loaded Chili Cheeseburgers 12 frozen onion rings 1 1/2 pounds ground beef, preferably chuck Kosher salt and freshly ground pepper
Vegetable oil, for the grill 4 slices yellow cheddar cheese 4 brioche buns, split 1 cup prepared chili, warmed 1/3 cup barbecue sauce Instructions: Prepare the onion rings as the label directs; keep warm. Meanwhile, preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute. Top the bun bottoms with the burger patties, chili and onion rings. Drizzle with the barbecue sauce, then cover with the bun tops.
Photograph by Levi Brown ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 1797,"Cranberry Vinegar 1 bag fresh or frozen cranberries 1/4 cup vanilla scented sugar syrup, recipe follows Pinch salt 3/4 cup Champagne vinegar (6 percent acidity) 4 cups sugar 1 cup water 2 vanilla beans, minced, or 2 tablespoons pure vanilla extract Pinch salt 1 sprig fresh thyme, leaves only Instructions: Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then puree in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks. Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup. Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 1798,"Garlic Mashed Potatoes 3 pounds Yukon Gold potatoes, quartered 8 cloves garlic, peeled Kosher salt 6 tablespoons butter, cut into pieces 1 cup whole milk Freshly ground black pepper 1/4 cup sour cream Instructions: Combine the potatoes, garlic and a pinch of salt in a pot. Add cold water to cover. Bring to a boil, reduce heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain in a colander. To the same pot, add the butter, milk, and some salt and pepper. Heat over medium heat until the milk is steaming and the butter melted. Add the potatoes and garlic back to the pot and mash until smooth. Fold in the sour cream. Taste for seasoning and add salt and pepper as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1799,"Cheesy Creole Breakfast Skillet 1 1/4 cups mayonnaise 1/4 cup Creole or spicy mustard
1 1/2 teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons minced chives
1/2 pound medium shrimp, peeled and deveined 2 1/2 teaspoons Miss Brown\u2019s House Seasoning, recipe follows 2 tablespoons unsalted butter
1/2 medium onion, chopped
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4-inch thick 1 clove garlic, minced
6 large eggs, beaten
1/4 cup whole milk
1/2 cup shredded white Cheddar
2 tablespoons thinly sliced green onions 1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done. For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside. Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes. Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar. Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1800,"Lemon-Scented Caramel Sauce 1 1/4 cups sugar 1/3 cup water 2/3 cup heavy cream Peel from 1/2 lemon, cut into 1-inch strips Instructions: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until medium caramel in color, swirling the pan occasionally to even out the color, about 5 to 10 minutes. Meanwhile, in another saucepan bring the cream and lemon peel to a boil and set aside to infuse the flavor. When the caramel is the desired color immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Pass through a fine strainer and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 1801,"Bacon Wrapped Nanners 12 ripe bananas 4 packages thick cut bacon Instructions: Preheat the oven to 375 degrees F. Cut each banana into 6 or 8 slices, depending on the size of the banana. Cut bacon slices in half. Wrap a piece of bacon around each banana slice and secure with a toothpick. Lay the bananas on a baking sheet with the bacon side down. Bake for 30 minutes checking periodically. Remove from the oven and transfer the nanners to serving platters and serve. ","[Chardonnay, Riesling, Sparkling wine]" 1802,"Chicken with Papaya BBQ Sauce Seeds of 1 large papaya 1 clove garlic, minced
Zest and juice of 1 lime
Zest and juice of 1 lemon
1/4 cup canned coconut cream, skimmed from the top of the can* (See Cook's Note) 2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced fresh ginger
4 boneless, skinless chicken breasts 1 tablespoon vegetable oil, plus more as needed 1/4 cup Papaya BBQ Sauce, recipe follows 1/4 cup Spiced Cashew Nuts, coarsely chopped, recipe follows 1 tablespoon fresh cilantro leaves, for garnish, optional 1 tablespoon vegetable oil 1 sweet onion, finely diced
3/4 cup sugar
1 Scotch Bonnet pepper, seeded, deveined and quartered
Zest and juice of 2 limes
Zest and juice of 1 lemon
1 cup water
1/2 cup seasoned rice wine vinegar
5 cups large diced papaya
2 teaspoons kosher salt 1 teaspoon butter 1/2 cup unsalted cashews Pinch ground paprika Pinch kosher salt Instructions: For the marinade: In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro, and ginger, and mix thoroughly. Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours. For the chicken: Heat and a grill over medium-high heat and lightly grease the grate with oil. Remove the chicken from the marinade, and lay the breasts on the hot grill. Discard the marinade. Baste each chicken breast with 2 tablespoons Papaya BBQ Sauce, and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter and garnish the chicken with the chopped Spiced Cashew Nuts and cilantro leaves, if using.
Heat the oil in a pot over medium heat, and add in the onion. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown. Sprinkle the sugar, scotch bonnet, lime zest, and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya, and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat, and allow the mixture to simmer for 15 minutes. Take the pan off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the BBQ sauce to a bowl, and set aside. In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika, and salt, and gently toss to coat. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 1803,"Blushing Sangria 2 cups red grapes, sliced in 1/2 1 nectarine, sliced 1 orange, sliced 1/2 cup brandy 1 bottle dry red wine (recommended: Sterling Vintners Collection Meritage) 1 bottle white wine (recommended: Sterling Vintners Collection Sauvignon Blanc) 2 cups sparkling water Instructions: Cook's Note: Canned fruit cocktail can be substituted for the fresh fruit Add the grapes, nectarines and orange to a large pitcher. Pour in the brandy, wine and sparkling water. Mix well, then refrigerate for at least 1 hour. When you are ready to serve, fill glasses with ice, if desired, and pour in the sangria. Spoon some of the fruit into the each glass and serve ","[Sangiovese, Tempranillo, Garnacha, Pinot Grigio]" 1804,"Baileysandreg; Hazelnut Martini 2 oz. Baileys? Hazelnut Flavor Liqueur 1/2 oz. Vodka Instructions: Combine, shake, and pour into a martini glass. ","[Irish Whiskey, Nutty Red Wine]" 1805,"Ching's Classic Beef Noodle Soup 1 quart vegetable or beef stock 2 tablespoons peanut or vegetable oil 1 large shallot, finely chopped 1/2 yellow onion, chopped 2 tablespoons grated fresh ginger 2 cloves garlic, finely chopped 1 red cl, stemmed, seeded and chopped 1 red Thai bird cl, stemmed, seeded and chopped 7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces 4 ounces dried flat udon noodles 1 small carrot, chopped 2 teaspoons light brown sugar 1 teaspoon chili bean sauce, plus more as needed 1 teaspoon dark soy sauce 1 teaspoon cornstarch mixed with 2 teaspoons water 1 small Romaine lettuce heart, sliced into 1/2-inch ribbons 2 scallions, chopped Small handful fresh cilantro leaves, chopped Instructions: Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.
Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside.
Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.
Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 1806,"Cheaters Hazelnut Sandwich Cookies 1 cup toasted, skinned hazelnuts 1 (18-ounce) roll refrigerated sugar cookie dough 1/2 cup apricot preserves 1 (11-ounce) bag semisweet chocolate chips Instructions: Preheat oven to 350 degrees F. Pulse hazelnuts in a food processor until nuts are finely ground. Be careful not to process them into a paste. Unwrap cookie dough and transfer to a flat surface. Knead in hazelnuts. Roll cookie dough back into a log (about the same size as the original). Slice log crosswise into 1/4-inch thick slices and transfer slices to a large baking sheet. Bake 7 to 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks. While cookies are baking, melt chocolate chips in a double boiler over low heat. When cookies are cooled, spread apricot preserves on 1 cookie and top with second cookie, making a sandwich. Repeat with the remaining cookies. Dip half of the sandwiched cookies in the melted chocolate and place on waxed or parchment paper to dry. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1807,"Mike's Clam Chowder 5 cups clam juice 1 pound potatoes, diced 5 slices bacon, 1/2-inch dice 1 small yellow onion, diced 3 bay leaves 1 tablespoon freshly chopped thyme leaves 1/2 stick butter 1/2 cup all-purpose flour 2 cups half and half 2 pounds fresh or frozen clams, diced 2 tablespoons freshly chopped parsley leaves Kosher salt and white pepper Instructions: Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. Set aside. To make roux: In a pot, render the bacon, until crispy. Stir in the onion until it's translucent. Add bay leaves, thyme and butter and let it melt. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes. Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste. Serve hot with oyster crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1808,"Vegetarian Satays with Asian Pesto 1 zucchini, sliced on the bias, 1/4-inch thick 1 small eggplant, sliced in half, then 1/4-inch slices 10 large shiitake caps 4 scallions, 1-inch lengths Wooden skewers soaked in water 4 cups roasted peanuts, 2 cups for plating 2 large, sliced shallots 4 cloves sliced garlic 3 minced Thai bird chiles 3 kaffir lime leaves, chiffonade 2 stalks lemon grass, white part only, minced 1 tablespoon sugar 2 limes, juiced 2 cups peanut oil 1 cup Thai basil leaves 1/2 cup cilantro leaves 1/2 cup mint leaves Salt and black pepper Instructions: Prepare a hot grill. Skewer the slices individually. The shiitakes should have a scallion on each side. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning. Lay a bed of peanuts on a large plate. Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 1809,"Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers 2 tablespoons olive oil, divided 2 shallots, chopped 2 cloves garlic, minced 1/2 cup dry white wine or vermouth 2 pounds littleneck clams, scrubbed 1/2 cup reduced-sodium chicken or vegetable broth 1/2 cup bottled clam juice 1/3 cup chopped fresh parsley leaves 1 tablespoon butter 1/3 cup drained capers 1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden 3 roasted Roma (plum) tomatoes, diced 2 cups frozen green peas, steamed until just tender Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth. Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes. Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1810,"Sweet Plantain Soup with Pineapple Blood Orange Salsa 1/2 cup diced fresh pineapple 1 blood orange, peel and pith removed, cut into supremes and diced 1 tablespoon finely chopped fresh ginger 1 serrano cl, stemmed, seeded, and minced 2 tablespoons fresh lime juice 1 salt 1/4 teaspoon pepper 1 1/2 tablespoons unsalted butter 2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2 inch pieces 2 teaspoons dried oregano, crumbled 2 leeks, white parts only, well rinsed and finely sliced 2 medium parsnips, peeled and finely chopped 3 cups chicken stock 3 cups milk Juice of 1/2 lemon 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over medium high heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1811,"Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette 2 large red beets, trimmed of all but 1-inch of greens 2 large yellow beets, trimmed of all but 1-inch of greens 6 tablespoons olive oil, divided 1/4 cup fresh lemon juice 1 tablespoon finely chopped tarragon leaves Salt and freshly ground black pepper 1 pound arugula, washed and dried 8 ounces soft goat cheese, crumbled 1/4 cup toasted pine nuts Instructions: Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper. Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 1812,"Red Roast Pork with Shanghai Cabbage (Dad) 1 bottle red wine 2 cups shaoxing wine, may sub with 1 cup dry sherry 4 cups thin soy sauce 4 cups of water, make sure to cover pork 12-15 pound pork shoulder, bone-in, fat cap on 2 boxes of Chinese rock sugar or 2 cups brown sugar 1 large ginger sliced 1 head of garlic, sliced in half 2 bunch scallions 2 star anise 2 Thai bird chilies 2 cinnamon sticks 8 Shanghai cabbage, halved, de-cored and cleaned 1/4 cup sambal oelek as a condiment Instructions: Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum.' Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 5 minutes of reducing, add the cabbage to cook until soft. Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 1813,"Hazelnut Semifreddo 1 cup hazelnuts, blanched, toasted and cooled 1 cup sugar 2 cups heavy cream, whipped 3/4 cup egg whites* 1/4 teaspoon pure vanilla extract Warm glossy chocolate sauce, recipe follows 3 ounces unsweetened chocolate 7 ounces semisweet chocolate 3/8 cup light corn syrup 1/2 cup hot water Instructions: Grease a 10-inch spring form pan and line with parchment paper. In a food processor grind the hazelnuts and 3/4 cup sugar together, pulsing to avoid over blending so it does not become a paste. Whip the cream using a mixer fitted with a whisk attachment or a hand mixer, until fluffy, soft peaks. Transfer to the refrigerator. In a clean dry bowl, whip the egg whites until soft peaks form. Add the vanilla extract and 1/4 cup sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the whipped cream, then fold in the ground nut mixture. Spoon the mixture into the spring form pan. Smooth the top. Freeze at least 4 hours or overnight. Warm Glossy Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny. When ready to eat, remove the collar and serve frozen with chocolate sauce. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 1814,"Easy Garlic and Olive Bows All-purpose flour, for dusting 1/2 pound ball frozen pizza dough, thawed to room temperature 1/4 cup kalamata olives, chopped and patted dry 4 cloves garlic, minced 3 tablespoons grated Parmesan or Grana Padano Kosher salt 1/4 cup olive oil Instructions: Preheat the oven to 450 degrees F. On a lightly floured work surface, roll out the pizza dough until it is about 1/4-inch thick and roughly a 14 by 13-inch rectangle. Sprinkle 1/2 of the dough surface with all of the olives, 1/2 of the garlic, 2 tablespoons of the grated cheese, and a pinch of salt. Fold the dough over enclosing the toppings and roll to seal and flatten, forming a 14 by 6-inch rectangle. Dust lightly with flour and fold in half again. Set aside and allow it to rest for 10 minutes. Meanwhile, in a small saucepan over medium heat add the olive oil, remaining garlic, and a pinch of salt. Heat until the salt is dissolved, the garlic is tender, and the pot is fragrant, about 5 minutes. Reserve the oil mixture for brushing. Once the dough is rested, unfold it and roll it out to 1/4-inch thickness and 14 by 6-inches wide. Using a sharp knife or pizza cutter, trim the edges, then cut it into 6 by 3/4-inch strips. You should end up with 12 to 14 strips. Tie each strip into a flat knot and arrange them on a parchment lined baking sheet. Brush with the garlic-flavored olive oil, and put the pan in the oven. Bake until the bows are golden brown and cooked through, about 10 to 12 minutes. Remove from the oven, brush once more with garlic olive oil, and sprinkle with the remaining tablespoon of grated cheese. Serve warm. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 1815,"Guinness Beer Prime Rib 1 (5-7 lb.) standing rib roast 1 bottle Guinness Stout 3 tablespoons cracked pepper 2 tablespoons kosher salt 2 teaspoons dried thyme 2 carrots, rough chopped 2 ribs celery 2 onions, rough chopped 1 can beef broth Instructions: Preheat oven to 475 degrees F. Rub beef with salt, thyme, pepper and half of stout. Place in a baking dish and roast for 10 minutes. Remove from oven and lay all vegetables under beef, pour stout over and pour broth in bottom of pan. Roast 35 minutes or until medium rare (135 degrees F on a thermometer). Remove meat from pan to rest; pour pan juices and veggies into a pan. Skim all of the fat from top. Bring to boil. Strain au jus, and serve with sliced beef. ","[Dark Horse Pinot Noir, C?te de Nuits Pinot Noir, Barolo]" 1816,"Grilled Chicken Quesadillas 1 (8-ounce) package cream cheese, softened 1 package CHI-CHI'S? 6-inch Fajita Tortilla 2 cups shredded cooked rotisserie chicken 1 (4.25-ounce) can CHI-CHI'S? Dice Green Chilies, drained 1 cup shredded Monterey Jack and Cheddar cheese blend 1 cup shredded Monterey Jack and Cheddar cheese blend
1/3 cup diced red bell pepper 1/4 cup finely chopped red onion Mexican toppings such as sour cream, guacamole and CHI-CHI'S? Salsa
Mexican toppings such as sour cream, guacamole and CHI-CHI'S Salsa Olive Oil Instructions: 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 1817,"Ruddy Mary 8 ounces English dark ale or stout 1 shot (3 tablespoons) fresh tomato juice Few dashes hot sauce, (recommended: Tabasco) Lime wedges, for garnish Celery sprigs, for garnish Instructions: Add a shot of tomato juice to the ale or stout. Cook's Note: This cocktail without the hot sauce is also known as Tomato Beer or a Red Rooster. If you add a splash of hot sauce, the drink becomes a Ruddy Mary. Garnish with a lime wedge and celery sprig. ","[Stout, Brown Ale, Gueuze]" 1818,"Spicy Pork Burgers with Black Beans and Chutney 1 1/2 teaspoons canola oil 1 medium red onion, thinly sliced
3 medium cloves garlic, minced
1 tablespoon kosher salt
1/2 teaspoon red pepper flakes
1 cup red wine vinegar
1 cup dark brown sugar
1 teaspoon ground cloves
1 cinnamon stick
3/4 cup golden raisins
1/2 cup dried apricots, halved
1/2 cup chopped dried figs 1/2 cup cognac
3 large red onions, cut into 1/2-inch rounds 2 tablespoons canola oil
Kosher salt
1 tablespoon dark brown sugar
1 tablespoon red wine vinegar
One 15-ounce can black beans, drained and rinsed
1 1/2 pounds ground pork shoulder 2 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper 1/4 cup canola oil 8 slices American cheese
4 seeded hamburger rolls, halved
16 to 20 Bibb lettuce leaves
Instructions: For the dried fruit chutney: Heat the oil in a large skillet over medium heat until it begins to smoke lightly, then add the onions and garlic and sprinkle with the salt and red pepper flakes. Cook until the onions and garlic become translucent, 5 to 8 minutes. Add the vinegar, sugar, cloves and cinnamon stick. Stir to blend and bring to a simmer. Cook for 10 to 12 minutes to let the vinegar mellow. Add the raisins, apricots, figs, cognac and 1 cup water and cook over low heat, stirring occasionally, for 25 to 30 minutes. Let cool. For the black beans: Meanwhile, heat a large saute pan over medium heat and add the onions, oil and a generous pinch of salt. Add the sugar and cook until the onions are caramelized and tender, 15 to 20 minutes. Stir in the vinegar and beans and cook so the ingredients meld together, 1 to 2 minutes. Set aside. For the spicy pork burgers: Break up the meat in a medium bowl and spread it up on the sides so that the seasoning can really permeate the meat. Add the sherry, soy sauce, Worcestershire and cayenne. Mix with your hands to make sure all of the flavors get integrated but do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties about 3/4-inch thick. Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the patties in a single layer in the skillet. Return the skillet to the heat and cook, undisturbed, for 5 to 6 minutes. Rotate the patties a quarter turn and cook until cooked through, 3 to 5 more minutes. Use a metal spatula to flip the patties on their second sides and cook for an additional 5 to 8 minutes. Remove the skillet from the heat and place 2 slices of American cheese on each patty. Let the patties rest in the skillet so the cheese melts. Arrange the roll bottoms on a work surface and top with lettuce. Top the lettuce with the patties, spoon some of the chutney and black beans on each and finish with the roll tops. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 1819,"Mamie's Teacakes Vegetable shortening, for greasing cookie sheets 3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon baking soda 1/4 teaspoon salt 1 stick (8 tablespoons) butter, room temperature 1 1/2 cups sugar, plus more for sprinkling 2 large eggs 1 1/2 teaspoons vanilla extract 1/4 cup sour cream Instructions: Preheat the oven to 400 degrees F. Grease two large (14-by-16-inch) cookie sheets with shortening. Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 1820,"Perfectly Crunchy Slaw 1/4 small red cabbage, shredded, about 2 cups 1/3 napa cabbage, shredded, about 2 cups 2 medium carrots, peeled and grated 1 fennel bulb, thinly sliced 1 Belgian endive spear, thinly sliced 1/2 cup dried cranberries 1/2 cup toasted pine nuts or pistachio nuts 1 1/2 cups plain yogurt 2 tablespoons sour cream 3 tablespoons maple syrup or honey 1 tablespoon lemon juice 2 cloves garlic, minced 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped chives Instructions: In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated. Cover and refrigerate for 1 hour. Garnish with chopped chives before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 1821,"Orange You Glad 2 small carrots, peeled 1 medium orange, peel and pith removed 2 ounces orange liqueur Several dashes (a healthy shake) of orange bitters Maraschino cherry, for garnish Instructions: Juice the carrots, then the orange, following your juicer's specific settings for each. Combine the juices with the orange liqueur and bitters in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a tall glass filled with ice. Garnish with a maraschino cherry. ","[Cava, Moscato, Vinho Verde]" 1822,"Asian Taco Cups 1 cup pickled red onions, recipe follows Chipotle Crema, recipe follows 1 head iceberg lettuce 1 pound chorizo sausage 1 bunch radishes, trimmed Fresh cilantro leaves for serving Red onions, thinly sliced 1 cup sugar 1 cup rice wine vinegar 1 cup white vinegar 1 cup water 1 container Mexican crema 1 small can chipotle peppers in adobe sauce Instructions: Make pickled red onions and chipotle sauce. Chill and reserve.
Using a 3-inch round biscuit cutter, punch out circles of lettuce about 3 or 4-inches in diameter. Chill until needed.
Slice radishes into thin round circles. Chill until needed.
To assemble, reheat the sausage in the microwave, if needed. Place a spoonful of sausage in a lettuce cup. Top with a few pickled onions, sliced radishes, a dab of chipotle crema and a cilantro leaf. Slice the red onions and place in a large glass bowl. In a saucepan, bring the sugar, rice wine vinegar, white vinegar, and water to a boil, stirring until the sugar is dissolved. Pour the brine over the sliced onions and let sit until the liquid comes to room temperature before chilling. Store the mixture in an airtight container in the refrigerator until needed. The pickled onions will keep for at least 3 weeks. Mix just the adobo sauce from the canned chipotle peppers into the crema to the desired spiciness. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 1823,"Himalayan Salt Block Rib-Eye 2 boneless rib-eye steaks, trimmed (about 1 pound each) 2 tablespoons vegetable oil
1 tablespoon kosher salt
1 tablespoon coarse black pepper
2 tablespoons unsalted butter, at room temperature
2 sprigs rosemary
Flaky sea salt
Instructions: Preheat a grill to 250 degrees F. Place a Himalayan salt block onto the grates and cover the grill. After 20 minutes, raise the grill temperature to 325 degrees F. After 20 more minutes, raise the grill temperature to 400 degrees F.
Meanwhile, bring the rib-eyes to room temperature.
Brush both sides of the rib-eyes with the vegetable oil. Season the rib-eyes with the kosher salt and pepper on both sides.
Place the rib-eyes on the Himalayan salt block and cover. Cook until the rib-eyes are golden and caramelized on the bottom and the internal temperature reads 125 degrees F, 7 to 10 minutes. Flip the rib-eyes, then apply 1 tablespoon of butter to the top of each and rest 1 sprig of rosemary on top of the butter. Continue to cook, covered, until the internal temperature reads 130 degrees F for medium rare, another 3 to 4 minutes. Remove the rib-eyes to a cutting board and allow to rest for 5 minutes. Remove the rosemary sprigs and finish with a sprinkle of flaky sea salt.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 1824,"Penne with Arugula and Walnut Pesto 1/2 cup extra-virgin olive oil, eyeball it 2 cloves cracked garlic 12 ounces arugula, stems removed 1/2 cup walnut pieces or 2/3 cup walnut halves, toasted 1/4 teaspoon ground or grated nutmeg Salt and pepper 1/2 cup grated Parmigiano-Reggiano 1 pound penne rigate (with lines) pasta 1/3 pound fresh green beans, cut into thirds Instructions: In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings. While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 1825,"Mushroom Lover's Marinara A handful of dried porcini mushrooms (about 1 ounce) 1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows 1/4 cup EVOO
1/4 pound guanciale or bacon, chopped
1 pound cremini mushrooms, sliced
4 cloves garlic, finely chopped
2 tablespoons fresh thyme, chopped
1 teaspoon marjoram or oregano (scant 1/3 palmful)
1 fresh cl pepper, such as Fresno, finely chopped or 1 teaspoon dried flakes
Salt and pepper Salt and pepper
2 tablespoons tomato paste
1/2 cup marsala or dry red wine
One 28- to 32-ounce can San Marzano tomatoes
2 cups passata or tomato sauce
A few leaves of basil, torn, plus extra for garnish
1 pound bucatini or spaghetti
2 tablespoons butter
Grated pecorino cheese, for topping
One 4-to 5-pound chicken 2 ribs celery, coarsely chopped 1 carrot, peeled and coarsely chopped 1 onion, peeled and quartered 2 cloves garlic, crushed 1 lemon, sliced 1 large fresh bay leaf 1 teaspoon whole black peppercorns Herb bundle of parsley, rosemary and thyme tied with a string Salt Instructions: Place the porcini mushrooms in a pot, cover with the stock and bring to a simmer. Reconstitute to tender, then remove with a slotted spoon and chop; reserve with the liquid. Heat a tablespoon of EVOO in a Dutch oven over medium-high heat, add the guanciale and crisp. Remove with a slotted spoon, add the remaining EVOO, a few turns of the pan, and add the cremini mushrooms to brown, 10 minutes. Add the garlic, thyme, marjoram or oregano, cl, salt and pepper, stir 1 to 2 minutes, then add the tomato paste and stir a minute more. Add the marsala or wine and the reserved porcini stock, minus a few spoonfuls where grit may have settled. Add the porcini, guanciale or bacon and the tomatoes (break up tomatoes a bit); stir in the passata and, a few leaves of basil and simmer over low heat 40 to 45 minutes, stirring occasionally to thicken and combine flavors. Cool and store for a make-ahead meal. Reheat the sauce, covered, over medium heat, stirring occasionally. To serve, bring a large pot of water to a boil for the pasta, add salt and cook the pasta to al dente, reserving a cup of starchy cooking water just before draining. Return the pasta to the hot pot and add the butter and half of the sauce; toss to combine, adding some starchy cooking water if necessary to loosen the sauce. Serve the pasta in shallow bowls with the remaining mushroom marinara on top; garnish with lots of cheese. Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 1826,"cl Relleno with Vegetable Picadillo and Black Bean Sauce 2 cups canola oil 4 Poblano peppers 1/4 cup onions, diced 1/4 cup yellow, red and green peppers, diced 1/4 cup fresh corn kernels 2 tablespoons fresh cilantro, chopped 1/2 cup Queso blanco cheese, diced 1/2 cup onions, chopped 1 tablespoon of garlic, chopped 1 tablespoon chipotle in adobo sauce 1 tablespoon Mexican oregano 2 cups black beans, cooked 1/2 cup water Instructions: Fry poblano peppers until the skins are blistered. Peel, seed and devein the peppers. In a skillet, cook onions, peppers and corn for 5 minutes. Add cilantro and cool the mixture. When mixture is cool, add cheese and mix thoroughly. Slice peppers lengthways and stuff mixture until full. To make the sauce: in a medium saucepan coated with oil, cook onions, garlic, chipotle and oregano for 5 minutes. Add the black beans and water and cook for another 5 minutes. Puree sauce until smooth and season with salt and pepper. To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 1827,"Chicken Stew with Tomatoes and Escarole 8 bone-in skinless chicken thighs (about 3 pounds) Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 onion, chopped 4 cloves garlic, minced Pinch red pepper flakes 1 tablespoon tomato paste 1/2 cup dry red wine 1 (15-ounce) can cannellini or Great Northern beans, rinsed and drained 1 (14-ounce) can chopped tomatoes 2 cups low-sodium chicken broth 1 teaspoon Italian herb mix 1 head escarole (about 1 pound), coarsely chopped 1/3 cup grated pecorino (about 1-ounce) Instructions: Preheat oven to 425 degrees F.
Season the chicken with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium heat. Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil. Return the chicken along with any collected juices to the pan.
Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes. Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes. Stir in the cheese, and season with salt and pepper, to taste. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 1828,"Spaghetti and Juicy Lucy Meatballs 1 teaspoon kosher salt, plus more for seasoning 3 tablespoons (40 grams) extra-virgin olive oil, plus more for drizzling 1/2 large onion (5 1/2 ounces/160 grams), sliced
5 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
One 28-ounce (794 grams) can whole plum or San Marzano tomatoes, crushed by hand
One 15-ounce (425 grams) can tomato sauce
1 pound (453 grams) spaghetti
1/4 cup (15 grams) fresh basil leaves, torn
1/2 cup (40 grams) grated Parmesan cheese, plus more for serving
Meatballs (recipe follows) 1 pound (453 grams) 80/20 ground beef 1 pound (453 grams) hot Italian sausage, removed from casings
1 1/2 teaspoons kosher salt
2 large eggs, beaten
1 cup (84 grams) plain dry breadcrumbs
1 cup (40 grams) grated Parmesan cheese
1/2 large onion (5 1/2 ounces/160 grams), grated on the coarse holes of a box grater
1/4 cup (15 grams) chopped fresh Italian parsley
2 garlic cloves, chopped
8 small mozzarella balls/ciliegine (about 15 grams each)
Instructions: Bring a large pot of salted water to a boil over medium-high heat. For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes. Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes. Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving. Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella. Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce). ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 1829,"Sweet and Sour Pork Tenderloin 3 pounds pork tenderloin, silver skins removed 1 teaspoon olive oil 1 teaspoon salt 1 teaspoon freshly ground pepper 1 20 oz. can pineapple chunks in juice, drained, juice reserved, pineapple set aside 1/2 cup brown sugar, packed 2 tablespoons soy sauce 3 tablespoons tomato paste 1 tablespoon cornstarch 2 tablespoons fresh parsley, minced Instructions:

1. Season tenderloins with salt and pepper.
2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
4. Remove cover and stir in pineapple chunks.
5. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
6. Slice pork and serve with sauce and pineapple.
7. Garnish with minced parsley.
8. Serve over hot, cooked rice if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1830,"Cock-a-Leekie Soup;Cockie Leekie 6 pitted prunes 4 teaspoons Scotch One 3 1/2 pound free-range chicken, cut into 8 pieces 1 teaspoon kosher salt plus more to taste Freshly ground black pepper, to taste 4 tablespoons unsalted butter 6 medium leeks, (light green and white only), halved and cut into 1/2 inch slices
   10 sprigs flat- leaf parsley 3 sprigs fresh thyme 1 bay leaf 5 cups homemade canned low-sodium chicken broth Instructions: In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt half of the butter. Saute the chicken on each side until well browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes.
   Tie the parsley, thyme, and bay leaf with a string. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1831,"Green Bean and Mint Salad 2 1/2 pounds fresh green beans, blanched and shocked 1 red onion, julienned 2 cloves garlic, chopped 2 tablespoons chopped fresh mint grated zest and juice of 1 lemon 2 teaspoons Dijon mustard 1/4 cup extra virgin olive oil 1/2 cup sour cream 6 dashes Tabasco sauce Salt freshly ground black pepper Instructions: Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 1832,"Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce 4 thick-cut NY steaks 3 bulbs, yes bulbs not cloves of GARLIC! (an extra bulb for the mashers) 1/4 cup olive oil 1 teaspoon sea salt 3 cups fresh spinach 1/4 cup sun-dried tomatoes in oil, diced 1 pound fresh brie cheese 1/4 cup fresh rosemary, minced Instructions: Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. You can utilize any fresh herbs you have in your garden or local market such as rosemary. Take the steaks out and let them rest about an hour before you start to work with them. In the meantime, fire up the oven to 350 degrees F. Take your garlic bulbs and slice them in half diagonally. Season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly. Take out and set aside. Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot. Add spinach and saute until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach. When the spinach has cooled, throw in the brie and the roasted garlic. You can easily pull the roasted garlic from the 'husk' by using a toothpick to pull it out. Mix together very well! Season with salt and pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish. For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary. To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes. Garnish with fresh rosemary. It is excellent to have a nice fresh loaf of bread to serve with this. I also BBQ up some fresh local corn on the grill to accompany this meal. It is a fairly easy and gourmet meal to prepare. You can even make the stuffing the night before. Enjoy! And long live garlic!!! ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 1833,"J J's Smoked Gouda Vegetable Soup 10 strips bacon, diced 1 1/2 cups sliced onion 2 or more cloves garlic, mashed and chopped 2 carrots, cut in half lengthwise and sliced 1 (14 1/2-ounce) can diced (or crushed) tomatoes (do not drain) Salt and pepper to taste 1 (15-ounce) can cannellini or Great Northern beans (do not drain) 2 roasted red peppers, sliced 2 (14 1/2-ounce) cans chicken broth 1 small zucchini, sliced and chopped in large pieces 1 small yellow squash, sliced and chopped in large pieces 2 large leaves fresh basil, chopped 12 leaves fresh oregano, chopped 12 (1/2-inch) slices French baguette Vegetable cooking spray Freshly grated Parmesan cheese, to taste Hungarian paprika to taste (optional) 1/2 cup smoked Gouda cheese, diced Instructions: Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes. Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly. Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1834,"Watermelon Salad 3 tablespoons champagne vinegar 3 tablespoons lemon juice 2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 3/4 cup grapeseed oil 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces 1 small red onion, sliced thin 1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller 3 ounces feta cheese, cubed Instructions: Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper. Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 1835,"Chocolate Seascape 32 ounces white chocolate, tempered 48 ounces bittersweet chocolate, tempered Cocoa butter, melted Powdered food coloring in various colors Ice cubes 16 to 32 ounces bittersweet chocolate, untempered Instructions: For the Base: Place a piece of the bubble wrap, bubble side up, on your work surface. Using a large spoon or ladle, randomly drizzle white and bittersweet chocolate onto the plastic. Using an offset spatula, spread the two drizzled chocolates evenly, creating a marbled effect. You can make the base whatever size and shape you'd like it to be, however make sure it is at least 1/4-inch thick. Place in the refrigerator. For the Fish Mold: If you would like your chocolate fish to be painted on the outside, start by mixing together a few tablespoons of the cocoa butter with a small amount of powdered food coloring, making as many colors as you'd like. (Please note: The easiest way to work with chocolate paints is to store them in a yogurt machine to keep them warm.) Using a paintbrush, paint the inside of the mold, applying color wherever you are inspired to do so (eyes, fins, etc.) and let dry. Using a ladle, fill the fish mold or shell with white chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated with chocolate. Wipe the lip of the mold clean, and place it upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the lip clean again with a paring knife. This is very important because once the chocolate sets, it will shrink or retract from the sides of the mold, and a clean edge will prevent it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Once the chocolate has hardened, remove it from the mold, glue the two halves together with chocolate and let harden. Repeat with as many fish molds or shells as you like. For the Seaweed and Sea Grass: Make 2 cornets and fill 1 with bittersweet chocolate and the other with white chocolate. Draw some seaweed onto parchment paper using bittersweet chocolate then repeat the same technique with the white chocolate, painting over the bittersweet. Use this same technique to draw sea grass. When the chocolate sets, peel off the parchment paper, and reserve for assembly. For the Coral: Place large ice cubes in a tall, round plastic container. Pour the untempered bittersweet chocolate over the cubes and let set until the cubes have completely melted. Remove the chocolate from the container, drain off, and discard the excess water. For the Final Seascape: Arrange the pieces as you would like on the bubble wrap base and \glue\ them down using the melted chocolate. If you place all of the pieces in the refrigerator first, the sculpture will set faster, as the cold chocolate will cause the \glue\ to harden and set quickly. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. How to Make a Cornet (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. ","[Pinot Noir, Sauvignon Blanc, Riesling, Gewrztraminer]" 1836,"Veg-Sticks with Cheddar Ranch Dip 1 cup sour cream 1 cup cheese dip (recommended: Tostitos Salsa con Queso) 1 envelope (1 ounce) ranch dressing mix (recommended: Hidden Valley) 1 container (14 ounces) pre-cut carrot and celery sticks Instructions: In a medium mixing bowl mix the sour cream, cheese dip, and ranch dressing mix with a wooden spoon. Set aside. Place the veggie sticks on a serving plate in 2 piles. Place the dip in small serving bowl. Dip freely! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1837,"Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil Eight 6-by-6-inch sheets fresh pasta 1 large egg, beaten
   2 balls burrata, cut into 16 pieces total
   1 bunch fresh basil Kosher salt and freshly cracked black pepper
   1 1/2 cups San Marzano tomato sauce
   1/4 cup extra-virgin olive oil
   4 tablespoons (1/2 stick) unsalted butter
   2 tablespoons grated Parmigiano-Reggiano Instructions: Cut the pasta sheets into 3-by-3-inch squares. Brush one side of a pasta square with a small amount of egg, then place a piece of burrata in the center and top with a basil leaf. Season with salt and pepper, then top with one more pasta square to make a ravioli. Repeat to form a total of 16 ravioli for 3 portions. Allow the ravioli to set for 30 minutes in the fridge. In the meantime, bring a pot of salted water to a boil. Bring the tomato sauce to a simmer in a separate saucepan. Add the ravioli to the boiling water and cook until tender, about 3 minutes. Add the olive oil to the tomato sauce and stir together. Add the ravioli to the pan with the sauce and cook for 1 more minute, adding the butter at the same time. Season with salt and pepper. Divide the ravioli among 3 plates and garnish with extra basil and the Parmigiano-Reggiano. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1838,"Fried Meatball Sandwiches with Giardiniera 5 large eggs 1 1/2 cups grated Pecorino Romano 1 cup fresh parsley leaves, chopped 2 cloves garlic, minced Kosher salt and freshly cracked black pepper 3 pounds ground chuck 1 pound ground pork 1 pound ground veal (if you don't like veal, just use more beef) 1 cup panko breadcrumbs Olive oil, for frying 8 slices provolone 4 ciabatta buns, split One (32-ounce) jar your favorite marinara sauce, warmed 1 jar roasted red peppers, sliced into strips 1 cup Homemade Hot Giardiniera, roughly chopped (or store-bought) Instructions: For the meatballs: Preheat the oven to broil.
   In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.
   Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn \meat-loafy.\ You want it loose and supple.
   Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But I like to make some patties for sandwiches and then roll the rest to make meatballs, which I then freeze so I have meatballs at the ready.)
   Heat some oil in a large cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.
   For the sandwich build: Place the buns split-side up on a rimmed baking sheet. Add 1 slice of provolone to each side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes, but keep watch! Add the patties to the bottom buns, spoon over some marinara, top with some red pepper strips and pile on some giardiniera. Then close the sandwiches and eat the hell out of them.
   Serve with more marinara sauce on the side. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 1839,"John Dory and Scampi Tails Carlina Style 2 (4 to 5-ounce) John Dory fillets 6 scampi tails, shells removed All-purpose flour 4 tablespoons extra-virgin olive oil Salt and pepper 3 tablespoons freshly made clarified butter 1 tablespoon finely chopped fresh curly parsley leaves 1 tablespoon finely chopped cucumber 1 tablespoon capers 1 tablespoon Worcestershire sauce 1 to 2 tablespoons fresh lemon juice 4 tablespoons fresh tomato sauce Instructions: Rinse the fish fillets and scampi tails and then pat dry. Dredge the fish and scampi tails in flour on both sides. Heat olive oil in a medium non-stick pan over medium heat. Add fish and scampi to the pan and cook for about 2 or 3 minutes on each side (be careful not to break the fillets when flipping). Season with salt and pepper. Transfer to 2 dinner plates and keep warm. In a saute pan, heat the clarified butter over medium heat with the parsley until it is very hot. To serve, decorate the fish and the scampi with the chopped cucumber and capers. To each plate, add a few drops each of Worcestershire sauce, lemon juice, and tomato sauce. Pour the butter sauce over the fish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 1840,"Cheech's Spring Medley Salad with Raspberry Vinaigrette 1 pint strawberries, sliced 4 cups baby arugula 1/2 cup raisins 1/4 cup pine nuts 2 tablespoons kalamata olives, chopped in half 1 red onion, diced Fresh mint leaves, torn Raspberry Vinaigrette Dressing, recipe follows Feta cheese, crumbled 1/2 cup raspberries
   1/4 cup olive oil
   1 tablespoons red wine vinegar
   1 teaspoon sugar, optional Instructions: In a large bowl, add the strawberries, arugula, raisins, olives, pine nuts, red onions and mint. Top with Raspberry Vinaigrette Dressing and feta cheese. Add the raspberries, oil, vinegar and sugar if using into a blender and blend until smooth.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1841,"Vegetarian Potato Salad 2 tablespoon red wine vinegar 5 tablespoons good quality olive oil 1 level teaspoon salt 1 level teaspoon freshly ground black pepper 1 heaping tablespoon chopped fresh marjoram 1 heaping tablespoon chopped fresh basil 1 heaping tablespoon chopped fresh parsley 3 tablespoons finely chopped shallots 2 tablespoons lemon juice 5 tablespoons good quality olive oil 1 level teaspoon salt 1 level teaspoon freshly ground black pepper Instructions: Start with about 1pound of potatoes (it's important to use evenly sized new potatoes, and you can either scrape them or peel them). Cook the potatoes in boiling, salted water. Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you don't want the potatoes raw but you certainly don't want them falling apart either). As soon as the potatoes are cooked, drain them and put them into a bowl. It is very important to add your dressing at this stage, while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavors penetrate the potatoes). Here are 3 dressings that I like to use: Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde. Potato Salad with olive oil, lemon and dill: Use olive oil and lemon juice dressing and add some roughly chopped fresh dill and a little salt and freshly ground black pepper. (Instead of dill you could try fresh mint, fresh parsley or fennel tops -- they'll all work). Potato salad with dandelion and shallot: Again, use olive oil and lemon juice dressing, add some thoroughly washed and roughly chopped dandelion leaves and some finely chopped shallot, and season to taste with salt and freshly ground black pepper. Mix together all the ingredients, adding the shallots last. Yield: 4 servings Mix together all the ingredients. Yield: 4 servings MARJORAM AND BALSAMIC VINEGAR DRESSING: 2 tablespoons balsamic vinegar (just 1 tablespoon may be enough if it is a very good vinegar) 5 tablespoons good quality olive oil 1 teaspoon freshly ground black pepper 3 heaping tablespoons chopped fresh marjoram Mix together all the ingredients. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1842,"Pistachio Parmesan Crostini 1 loaf seeded sourdough baguette, sliced on the diagonal 1/2\ thick 6 tablespoons unsalted butter, room temperature 1/4 cup parmesan cheese, grated 1/2 cup pistachios, shelled and finely chopped 2 teaspoons black pepper, freshly cracked 1/3 cup Good quality olive oil for garnish Instructions: Preheat oven on low broil. Have the rack about 8 inches from the broiling element. Slice the sourdough bread on the diagonal, about 1/2 inch thick slices. Lightly spread the pieces with the butter, then add the pistachios and the parmesan cheese, sprinkling evenly. Place under broiler and cook for 2 minutes, keeping a careful eye. When cheese just starts to melt and bread just starts to lightly tan, remove and crack the fresh pepper on top, then drizzle with the olive oil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1843,"Chicago-Style Italian Beef Sandwich 1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine